Recipe by TWIGGS1952
"I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sliced fresh mushrooms
chopped fresh thyme, or to taste
salt and pepper to taste
While this is not a classic Bordelaise sauce I couldn't have enjoyed it more. Hubs and I enjoyed this to accompany our steaks tonight and it was as if the two were meant to be together! (And we don't like sauces of ANY kind with our steaks!) Rich, dark and hearty, with full, robust flavor. My only criticism is with the addition of the cornstarch, which is neither traditional nor necessary. In hindsight I'd eliminate it altogether, simply reducing the sauce further until the desired thickness. Also in hindsight, I would skip the salt - there is obviously plenty in the beef broth. The thyme is the perfect seasoning, much better, in my view, on its own than with the rosemary I expected to be with it. Great sauce - the two of us cleaned it up!
This is a tasty sauce, but it is NOT Bordelaise! For it to be Bordelaise sauce, it must have bone marrow in it.
Foodgasm. That is the best way to describe this sauce. I'd been on a "eh, it tastes okay" cooking streak, and I wanted to impress my boyfriend with a really great meal. THIS IS IT. I followed the recipe exactly, and was liberal with the salt and pepper where they say "to taste." The sauce was robust with flavor; the texture was satiny smooth; I licked the gravy boat and wished I had made more. My boyfriend proclaimed this "fantastic" and was still talking about it the day afterward. And, the best part was, this recipe was incredibly easy. I highly recommend this to anyone looking to make a WOW meal. One suggestion--the recipe, as it's written, makes enough gravy for two, maybe three people; I would double it for 4+ dinner guests.
This is wonderful! I used red onion instead of shallots (just what I had on hand) and it turned out wonderful. Thanks for the recipe!
This is great. We had it over rib-eyes, and people scrounged the pot to put it on their baked potato too.
This was delicious...I use sweet onion instead of shallots. The only other changes I made was to use a beef consumme and I added one wedge of laughing cow light cheese which thickend it instead of the cornstarch and water and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as leftovers...it's a gourmet meal.
This tasted really good! But I guess I cooked it a little too long as it didn't make much. I even added more water to it and it still only came out like maybe a cup and a half. If you're making this recpie for more than 2 people, double it. Also, I had everything on hand except the shallots so I used regular sweet onion instead and it still tasted great. I used Shiraz as the red wine. Overall a really good recipe!
Made this to go with Prime Rib, this had a rich deep flavor will use this for steaks to thanks for sharing
* Percent Daily Values are based on a 2,000 calorie diet.
Bordelaise Sauce with Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Rich, delicious Bordelaise sauce is surprisingly easy to make.
See how to make a healthy, shortcut béarnaise sauce.
See how to make a simple sweet-and-sour peach sauce.