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.


  • 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


  • 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.


  1. 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.
  2. 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.


  1. Refrigerate the sauce in a covered, airtight container for up to 1 week
  2. For longer storage, freeze the sauce in an airtight container for up to 3 months
  3. 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