WHAT IS BORDELAISE SAUCE?
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow (or a kosher stock cube), margarine, shallots and sauce demi-glace.
Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
BEEF BORDELAISE RECIPE
- 3 lb. beef fillet (ask your butcher for the best cut available and to tie it for you)
- 2 oz melted margarine
- 1 tbsp oil
- 1 clove crushed garlic
- 2 tsps.’ coarsely ground black pepper
SAUCE BORDELAISE
- 1 ½ cups water
- 2 beef stock cubes
- 2 Pieces of garlic
- 1 Sprig of rosemary
- 1 cup good dry red wine (preferably Bordeaux)
- 2 tbsps. tomato paste
- 2 green shallots, chopped
- 1 sprig parsley
- 1 bay leaf
- 4 oz margarine
Place fillet on a rack in a baking dish, brush with combined margarine, oil and garlic. Sprinkle with pepper, bake in hot oven for 10 minutes, reduce heat to moderate, cook further 20 – 40 minutes or until beef is cooked to your taste.
SAUCE BORDELAISE:
- Combine water, crumbled stock cubes, wine, tomato paste, shallots, herbs and bay leaf in a small saucepan, bring to boil, reduce heat and add any meat drippings, simmer until mixture is reduced to about 1 cup, Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
- The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan. Serve immediately.
HOW TO STORE AND FREESE
- Refrigerate the sauce in a covered, airtight container for up to 1 week
- For longer storage, freeze the sauce in an airtight container for up to 3 months
- Reheat bordelaise sauce in a sauce in a saucepan over a low to medium low heat until it’s heated through, or to at least 165 F
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
