READY IN ABOUT 1¼ hrs

Bordelaise Sauce with Mushrooms

Read Reviews (46)

"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!" — TWIGGS1952

Directions

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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

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!

—naples34102

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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.

—Sally P

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59 Ratings

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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.

—CuppaTeaGirl

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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!

—Wannabe Gardener

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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.

—Deign

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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!

—MeNameJane

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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

—ellemae3

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Sep 01, 2010

I just made this and it was great! I followed the recipe pretty much to the letter - it was a bit salty and a bit thick so I added a touch more wine and some water to thin it out before I served it. A big hit even with a guest who dislikes mushrooms!

—katie

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Nutrition

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
421 mg
17%

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

Nutritional Information

Bordelaise Sauce with Mushrooms

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 146
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 7.4g 37 %
Cholesterol 31mg 10 %
Sodium 421mg 17 %
Potassium 226mg 6 %
Total Carbohydrates 5.5g 2 %
Dietary Fiber 0.4g 2 %
Protein 2.1g 4 %
** Sugars 1.3g
Vitamin A 8 %
Vitamin C 3 %
Calcium 2 %
Iron 7 %
** Thiamin 4 %
Niacin 16 %
Vitamin B6 5 %
Magnesium 3 %
Folate 5 %

* 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.