How to cook: Bordelaise Sauce

Ingredients

• 2 pieces Beef Steak (8‑oz (225 g) ribeye or sirloin each, about 1‑inch thick)
• 4 tablespoons Unsalted Butter (divided; use for mushrooms and sauce)
• 4 ounces Mushrooms (sliced; cremini or button work well)
• 2 sprigs Fresh Thyme (leaves stripped from stems)
• 2 cloves Garlic (minced)
• 2 pieces Shallots (finely chopped)
• 2 tablespoons Bone Marrow (softened, from beef marrow bones)
• 2 tablespoons Red Wine Vinegar
• 1 cup Red Wine (Bordeaux or other full‑bodied dry red)
• 1 cup Beef Stock (low‑sodium, homemade or store‑bought)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste Salt (preferably kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Season and Rest Steak

   Pat the steaks dry with paper towels, season generously with salt and freshly ground black pepper on both sides, and let them sit at room temperature.

   Time: PT5M

2. Sear the Steaks

   Heat the heavy skillet over high heat until it begins to smoke. Add a thin drizzle of oil, then place the steaks in the pan. Sear 2‑3 minutes per side for medium‑rare, or longer to desired doneness.

   Time: PT5M

   Temperature: 400°F

3. Rest the Steaks

   Transfer the steaks to a warm plate, loosely cover with foil, and let rest while you build the sauce.

   Time: PT2M

4. Sauté Mushrooms and Thyme

   Add 1 Tbsp butter to the hot pan, melt, then add the sliced mushrooms and thyme leaves. Cook, stirring occasionally, until mushrooms are browned, about 3 minutes.

   Time: PT4M

   Temperature: Medium‑high

5. Add Garlic

   Add the minced garlic to the mushrooms and sauté for 30 seconds until fragrant, being careful not to burn.

   Time: PT0.5M

   Temperature: Medium‑high

6. Set Aside Mushrooms

   Transfer the mushroom‑thyme mixture to a small bowl and set aside.

   Time: PT1M

7. Sauté Shallots and Bone Marrow

   Add another 1 Tbsp butter to the pan, then add the finely chopped shallots. Cook 2 minutes until translucent. Add the bone marrow pieces and let them melt, stirring to combine.

   Time: PT3M

   Temperature: Medium

8. Deglaze with Vinegar

   Pour in the red wine vinegar, scraping up any browned bits (fond) from the bottom of the pan. Reduce quickly, about 1 minute.

   Time: PT1M

   Temperature: Medium‑high

9. Add Red Wine

   Stir in the cup of red wine, bring to a gentle boil, and reduce by half, roughly 3‑4 minutes.

   Time: PT4M

   Temperature: Medium‑high

10. Incorporate Beef Stock

    Add the cup of beef stock, return to a simmer, and reduce until the sauce reaches a velvety consistency, about 5 minutes.

    Time: PT5M

    Temperature: Medium

11. Finish the Sauce

    Return the sautéed mushrooms to the pan, stir in the remaining 1 Tbsp butter for extra shine, and finish with the chopped parsley.

    Time: PT2M

    Temperature: Low

12. Plate and Serve

    Slice the rested steaks against the grain, arrange on plates, and spoon the bordelaise sauce over each portion.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

8 g

Fat

40 g

Fiber

1 g