Jeff's Bordelaise Sauce

Try this version of the classic French red wine-reduction sauce next time you need a fancy topping with mushrooms for your steak!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 320 Calories

Ingredients

• 1 cup beef broth
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh parsley, divided
• 1 small onion, sliced
• 3 tablespoons flour
• 1 tablespoon olive oil, or to taste
• 25 peppercorns
• 16 whole cloves
• 0.5 cup butter
• 0.33333334326744 cup red wine
• 0.25 cup sliced carrots
• 0.25 cup sliced celery
• 0.25 cup water, as needed
• 0.75 cup sliced mushrooms

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.

Step 5

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.