Bordeaux Wine Sauce for Steak

Total Time
Prep 5 mins
Cook 5 mins

This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice.

Ingredients Nutrition

  • 29.58 ml butter
  • 14.79 ml shallot, minced
  • 118.29 ml dry red wine
  • 118.29 ml beef gravy or 118.29 ml beef gravy
  • salt & freshly ground black pepper


  1. Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
  2. Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.


Most Helpful

I used a can of rosbif gravy (but only 1/2 cup). I used merlot dry red wine. The sauce is very easy to do. Very tasty. We all liked it even my son whch surprised me because of the wine. But I didn't tell him there was wine. Thanks threeovens :) Made for ZWT8 for the Diners, Winers and Chives.

Boomette July 21, 2012

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