Dinner last night was a lobster tail, au gratin potatoes, and beef tenderloin topped with bordelaise sauce. This sauce made a special meal an extraordinary meal. I really cooked down the liquid, intensifying the flavor, so I added only half the amount of cornstarch and water to thicken and did add a splash of dry sherry, as well. I can see topping a big slice of meatloaf with this sauce as well as an expensive steak. It is a beautiful, rich sauce, simply divine!
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Dinner last night was a lobster tail, au gratin potatoes, and beef tenderloin topped with...