Bordelaise Sauce With Mushrooms
photo by KateL
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 2 tablespoons shallots, minced
- 1 teaspoon garlic, minced (optional)
- 3 tablespoons butter
- 2 cups mushrooms, sliced fresh
- 1 cup beef broth
- 1⁄3 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1⁄4 teaspoon thyme, chopped fresh, to taste
- salt and pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
directions
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
- Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
- Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
- Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
- Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
- Remove the bay leaf before serving.
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Reviews
-
W.O.W.!!!! We are still talking about our dinner last night - we ate at the best place in town: home! I served this sauce with prime sirloin cap steaks cooked at 132F for 5 hours, sous vide - it was so nice and tender. But this sauce, what a sauce! I had made a simpler version of Bordelaise sauce before, but this version was sublime! I was thankful that I cooked the steaks sous vide and that they could hang in the 132F bath so I could give full attention to making this sauce. With all the sauteing and simmering, this sauces takes a bit of time. I completed the sauce, then seared my steaks for an easy but scrumptious meal.
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RECIPE SUBMITTED BY
Lavender Lynn
United States