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Bordelaise Sauce

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Member since 2006
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Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

Serve over beef tenderloin

Ingredients You'll Need

1 1/2 Tbs. unsalted butter
2 shallots, chopped
1 Tbs. freshly cracked pepper
1 bay leaf
6 to 8 fresh thyme sprigs
1 bottle (375ml) Cabernet Sauvignon (about 1 1/3 cups)
2 cups unsalted veal or beef stock
3 Tbs. unsalted butter


In a 3-quart saucepan over medium heat, melt the butter.

Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Add the pepper, bay leaf and thyme and stir to mix.

Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.

Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.

Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.

If making it ahead, refrigerate at this point.

Reheat the sauce before beginning dinner prep on *THE* day.

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