Bordelaise Sauce with Mushrooms

Bordelaise Sauce with Mushrooms

66
TWIGGS1952 0

"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

1 h 10 m servings 146 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

66
  1. 82 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 th...

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 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 makin...

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

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 ...

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

great sauce, i didn't have shallot i used onion instead