Bordelaise Sauce with Mushrooms Recipe -
Bordelaise Sauce with Mushrooms Recipe

Bordelaise Sauce with Mushrooms

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  2. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2010

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!

Most Helpful Critical Review
Jun 14, 2010

This is a tasty sauce, but it is NOT Bordelaise! For it to be Bordelaise sauce, it must have bone marrow in it.

Sep 27, 2010

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.

Dec 15, 2008

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!

Sep 15, 2008

This is great. We had it over rib-eyes, and people scrounged the pot to put it on their baked potato too.

May 24, 2008

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!

Nov 23, 2009

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's a gourmet meal.

Jan 03, 2011

Made this to go with Prime Rib, this had a rich deep flavor will use this for steaks to thanks for sharing


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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