Bordelaise Sauce Recipe from Jeff

Ingredients 0/13

Step 1

Melt butter in a large skillet over medium-high heat. Toss in the onion, carrots, celery, peppercorns, and cloves, and cook everything until the onions turn a nice golden brown, about 7 to 10 minutes. Next, sprinkle the flour over the veggies and stir it in, cooking for a minute or two until everything is well coated.

Step 2

Slowly pour in the beef broth while stirring constantly, and keep cooking until the mixture thickens into a gravy, which should take around 5 to 10 minutes. If the sauce gets too thick or pasty, just add a splash of water to loosen it up.

Step 3

Now, stir in a tablespoon of parsley and let the sauce simmer for another 5 to 10 minutes so it absorbs that fresh flavor. Once that’s done, strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the veggies.

Step 4

Warm the sauce gently over low heat, then season with salt, pepper, and most of the remaining parsley. Pour in the red wine and give it a good stir.

Step 5

In a separate skillet, heat some olive oil over medium-high heat and sauté the mushrooms until they’re nice and tender, about 5 minutes. Finally, fold the mushrooms into the sauce and sprinkle the rest of the parsley on top when serving it over your steaks.