Best Bordelaise Sauce With Mushrooms Recipes

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BORDELAISE STYLE SAUCE WITH MUSHROOMS



Bordelaise Style Sauce With Mushrooms image

A traditional sauce Bordelaise has beef marrow in it; this recipe skips the marrow (which can be difficult to come by), but still tastes amazing. Serve this over steaks, hamburgers, or pork chops.

Provided by DrGaellon

Categories     Sauces

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons butter, divided
2 tablespoons shallots, minced (about 1 small-to-medium shallot)
1 teaspoon minced garlic (about 2 medium cloves)
2 cups sliced cremini mushrooms or 2 cups button mushrooms
1 cup beef broth (homemade or low-sodium if possible)
1/3 cup hearty red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme (to taste)
fresh ground black pepper, to taste
salt, to taste

Steps:

  • Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
  • Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
  • Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.

Nutrition Facts : Calories 280.6, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 740.7, Carbohydrate 8.7, Fiber 0.6, Sugar 2.6, Protein 4.2

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce With Mushrooms image

This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison

Provided by Lavender Lynn

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

JEFF'S BORDELAISE SAUCE



Jeff's Bordelaise Sauce image

A rich sauce for steak.

Provided by CatMac

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 14

½ cup butter
1 small onion, sliced
¼ cup sliced carrots
¼ cup sliced celery
25 peppercorns
16 whole cloves
3 tablespoons flour
1 cup beef broth
¼ cup water, as needed
2 tablespoons chopped fresh parsley, divided
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or to taste
¾ cup sliced mushrooms

Steps:

  • Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
  • Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
  • Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
  • Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
  • Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 14.6 g, Cholesterol 61 mg, Fat 27.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 15.2 g, Sodium 389.4 mg, Sugar 1.7 g

STEAKS WITH SAUCE BORDELAISE



Steaks with Sauce Bordelaise image

Categories     Beef     Sauté     Low Carb     Dinner     Steak     Red Wine     Fall     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 cup low-salt beef broth
2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
6 tablespoons (3/4 stick) chilled unsalted butter
1 large shallot, finely chopped
1 cup dry red wine
4 1/2-inch-thick New York strip steaks (each about 8 ounces)
Chopped fresh parsley

Steps:

  • Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
  • Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

BORDELAISE SAUCE



Bordelaise Sauce image

This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine.

Provided by hollyfrolly

Categories     Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon shallot, finely chopped
1 ounce mushroom, button, sliced
1 garlic clove, small, peeled and crushed
1 carrot, small, peeled and diced
1/2 teaspoon parsley, chopped
1 pinch fresh thyme
1 bay leaf, small
1/2 cup cabernet sauvignon wine
1 1/2 cups veal stock (available frozen at specialty food stores)
1 pinch black peppercorns

Steps:

  • In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
  • Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
  • Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
  • Add peppercorns and continue to reduce until sauce is of desired consistency.
  • Strain through sieve. Discard solids.
  • Keep warm until ready to serve.
  • Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
  • Savor the flavor!

Nutrition Facts : Calories 17.6, Sodium 5.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2

HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Steps:

  • Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  • Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  • Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g

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