Bordelaise Red Wine Steak Sauce | Recipeish | Gustus Vitae
Our favorite steak meals are when everything comes together just right - perfectly seared, seasoned, and sauced. This silky, elegant sauce adds a whole new layer of richness to your steak, and yields enough for several plates - freeze what you don't use in small zip-lock bags for up to 3 months, and just defrost and microwave when needed.
- Yield: Around 2 1/2 cups
- Time: 1 1/2 hours, including 15 attended
- Storage Notes: Will keep for up to 3 months in the freezer
- Difficulty: Easy
- 2 Cups Red wine
- 3 1/2 Cups Low sodium beef broth
- 6 Tbs Unsalted butter
- 1 Tbs Taste of Provence Seasoning
- 1 Tbs French Onion Seasoning
- 3 Large shallots
- 1 Tbs Red wine vinegar
- 1 Tbs Ultra Tex 3, or same of cornstarch
- Bring a medium-sized pot up to medium-high heat, and add 3 tbs butter.
- Finely mince shallots, and add to pot with French Onion Seasoning.
- Cook, stirring regularly, until soft and translucent - around 10-12 minutes.
- Add red wine, Taste of Provence Seasoning, red wine vinegar, and beef broth, and stir.
- Whisking as you do, spoon in Ultra Tex or cornstarch.
- Cook on medium, stirring occasionally, for about 1 hour.
- Use an immersion blender to on pulse to fully incorporate shallots, and taste your sauce, cooking further if you'd like a more syrupy consistency.
- Reduce heat to low until your steak is almost done.
- Crank heat up to high, and whisk in remaining 3 Tbs of butter - this is called mounting, and will give your sauce an extra luxurious, glossy finishing
- Serve alongside your steak, and devour.