How to cook: Bordelaise Sauce
How to cook: Bordelaise Sauce is a medium French recipe that serves 2. 620 calories per serving. Recipe by Adam Byatt on YouTube.
Prep: 15 min | Cook: 28 min | Total: 53 min
Cost: $22.60 total, $11.30 per serving
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
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
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
Rest the Steaks
Transfer the steaks to a warm plate, loosely cover with foil, and let rest while you build the sauce.
Time: PT2M
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
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
Set Aside Mushrooms
Transfer the mushroom‑thyme mixture to a small bowl and set aside.
Time: PT1M
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
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
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
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
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
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
Dietary info: Gluten‑Free, Keto‑Friendly, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Beef Steak: New York strip, Filet mignon
- Instead of Unsalted Butter: Clarified butter, Olive oil (for sauté)
- Instead of Mushrooms: Portobello strips, Shiitake slices
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Shallots: Red onion (¼ cup, minced)
- Instead of Bone Marrow: Extra butter, Beef tallow
- Instead of Red Wine Vinegar: Sherry vinegar, Apple cider vinegar (½ tbsp)
- Instead of Red Wine: Merlot, Cabernet Sauvignon
- Instead of Beef Stock: Reduced beef broth, Water with bouillon cube
- Instead of Fresh Parsley: Chives, Tarragon
Equipment Needed
- Heavy Skillet or Cast‑Iron Pan
- Tongs
- Chef's Knife
- Cutting Board
- Measuring Cups
- Small Spoon or Ladle
Critical Steps — Do Not Skip
- Achieving a proper sear on the steak for Maillard flavor.
- Deglazing the pan with vinegar and wine to capture the fond.
- Reducing the wine and stock to the right thickness before finishing with bone marrow.
Chef Tips from the Video
- Use bone marrow from a reputable butcher; it should be soft and slightly pink.
- A splash of cold butter at the end (monter au beurre) gives the sauce a beautiful sheen.
- For extra depth, add a pinch of dried thyme or a few black peppercorns while reducing the wine.
Troubleshooting
Sauce is too thin.
Continue simmering uncovered until it reduces to the desired consistency; alternatively, whisk in a teaspoon of cold butter to thicken.
Sauce tastes overly salty.
Add a splash of water or unsalted beef stock and taste again; the acidity from extra vinegar can also balance salt.
Mushrooms become soggy.
Cook mushrooms over high heat without crowding the pan, and avoid adding liquid until they are browned.
Storage
Refrigerator: Store sauce in an airtight container for up to 3 days; reheat gently over low heat.
Freezer: Freeze sauce in a sealed jar for up to 1 month; thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the bordelaise sauce up to step 10, let it cool, and refrigerate. Reheat gently and finish with butter and parsley just before serving.
- Steaks can be seasoned and left uncovered in the fridge for up to 2 hours to enhance flavor.
Frequently Asked Questions
What is the cultural significance and history of Bordelaise sauce in French cuisine?
Bordelaise sauce originates from the Bordeaux region of France and is a classic accompaniment for grilled or pan‑seared red meat. It showcases the French tradition of using wine, bone marrow, and aromatics to create a rich, elegant sauce that highlights the natural flavor of the steak.
How does the traditional French bordelaise sauce differ from other steak sauces in French cuisine?
Traditional bordelaise sauce relies on red wine, beef stock, bone marrow, shallots, and fresh herbs, giving it a deep, beefy flavor and a silky texture. Other French steak sauces, like sauce au poivre or sauce béarnaise, emphasize peppercorns or tarragon‑vinegar bases, offering distinct taste profiles.
What regional variations of bordelaise sauce exist within French cooking?
In some regions, cooks add a touch of demi‑glace or a splash of cognac for extra richness. In the Loire Valley, a hint of mustard may be incorporated, while in the south, herbs like rosemary replace thyme for a Mediterranean twist.
What occasions or celebrations is steak with bordelaise sauce traditionally associated with in French culture?
Steak bordelaise is often served at bistro‑style dinners, special family gatherings, and holiday meals such as Noël (Christmas) or Réveillon, where a luxurious sauce elevates a simple cut of meat into a celebratory dish.
What authentic traditional ingredients are essential for a proper bordelaise sauce versus acceptable substitutes?
Authentic bordelaise requires bone marrow, red wine from Bordeaux, shallots, fresh thyme, and beef stock. Acceptable substitutes include high‑quality beef tallow for marrow, a full‑bodied red wine like Cabernet, and homemade stock if store‑bought is unavailable.
What other French dishes pair well with steak bordelaise sauce?
Classic pairings include pommes frites, gratin dauphinois, haricots verts almondine, or a simple mixed green salad with a Dijon vinaigrette. The sauce also complements roasted root vegetables and buttery mashed potatoes.
What are the most common mistakes to avoid when making steak bordelaise sauce?
Common errors include over‑cooking the garlic, which turns bitter; reducing the wine too quickly, resulting in a harsh acidity; and neglecting to finish the sauce with cold butter, which leaves it dull instead of glossy.
Why does this recipe use bone marrow instead of just butter for the bordelaise sauce?
Bone marrow provides a unique, gelatinous richness and a deep beefy flavor that butter alone cannot achieve. It also contributes to the sauce’s characteristic glossy sheen and silky mouthfeel.
Can I make the bordelaise sauce ahead of time and how should I store it?
Yes, you can prepare the sauce up to the reduction stage, cool it, and refrigerate for up to three days. Reheat gently over low heat, then finish with butter and parsley before serving.
What does the YouTube channel Adam Byatt specialize in?
The YouTube channel Adam Byatt focuses on classic and contemporary meat‑centric recipes, detailed technique breakdowns, and approachable gourmet cooking for home chefs who love steak and robust sauces.
Last updated: August 28, 2026
