Rich Bordeaux Steak Sauce
Elevate your steak experience with this delightful Rich Bordeaux Steak Sauce, a simplified version of classic demi-glace, utilizing readily available beef gravy and a robust dry red wine. This versatile sauce provides a perfect balance between the deep flavors of the wine and the savory notes from the beef, creating an exquisite accompaniment to any grilled or pan-seared steak. For an added touch of sophistication, sautéed mushrooms can be incorporated, enhancing the sauce's earthy flavor profile and making it a standout addition to your culinary repertoire.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Butter
2 tablespoons (divided, to be used for sautéing and finishing the sauce)
Shallot
1 tablespoon (minced)
Dry Red Wine
1/2 cup (preferably Bordeaux but any dry red wine can be used)
Beef Gravy or Beef Demi-Glace
1/2 cup (store-bought or homemade)
Salt
to taste (for seasoning)
Black Pepper
to taste (freshly ground for seasoning)
Instructions
1
In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Once melted and bubbling, add the minced shallots and sauté for about 30 seconds, stirring frequently to avoid burning.
2
Pour in the dry red wine, allowing it to come to a gentle boil. Cook for about 4-5 minutes or until the wine is reduced by half, which will intensify its flavor.
3
Stir in the beef gravy (or demi-glace) and continue to simmer for an additional 2 minutes, allowing the sauce to thicken slightly and integrate the flavors.
4
Season the sauce with salt and freshly ground black pepper to taste. For a finishing touch, swirl in the remaining tablespoon of butter until it is fully melted and incorporated into the sauce.
5
If desired, add sautéed mushrooms to the sauce and give it a gentle stir. Serve warm over your favorite cooked steak.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich Bordeaux Steak Sauce?
Rich Bordeaux Steak Sauce is a simplified version of a classic demi-glace that uses beef gravy and dry red wine to create a sophisticated accompaniment for steak.
What type of wine should I use for this steak sauce?
The recipe recommends a dry red wine, preferably a Bordeaux, although any robust dry red wine can be used.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
What is the primary base for the sauce?
The sauce is based on a mixture of 1/2 cup of beef gravy or beef demi-glace and 1/2 cup of dry red wine.
How much butter is required for the recipe?
A total of 2 tablespoons of butter is required, divided for use during sautéing and finishing the sauce.
How should the shallots be prepared?
The shallots should be finely minced before being sautéed in butter.
How long should I sauté the shallots?
Sauté the minced shallots for about 30 seconds over medium-high heat, stirring frequently to prevent burning.
How much should the red wine be reduced?
The red wine should be cooked for 4 to 5 minutes until it has reduced by half to intensify the flavor.
Can I use store-bought gravy for this recipe?
Yes, you can use either store-bought or homemade beef gravy or beef demi-glace.
How long do I simmer the sauce after adding the gravy?
Once the gravy is added, let the sauce simmer for an additional 2 minutes to thicken and integrate the flavors.
What seasonings are recommended for the sauce?
The sauce should be seasoned with salt and freshly ground black pepper to taste.
What is the purpose of adding butter at the end?
Swirling in a tablespoon of butter at the end acts as a finishing touch, adding richness and a silky texture to the sauce.
Can I add vegetables to this steak sauce?
Yes, adding sautéed mushrooms is a recommended way to enhance the sauce's earthy flavor profile.
What kind of steak does this sauce pair well with?
This sauce is an excellent accompaniment to any grilled or pan-seared steak.
What heat setting should be used for the skillet?
The sauce is prepared using medium-high heat for sautéing and reduction.
Is this a quick recipe to make?
Yes, the recipe is designed to be quick and easy, taking only about 7 to 10 minutes of active cooking time.
Do I need to boil the wine?
The recipe instructs to allow the wine to come to a gentle boil before reducing it.
How much minced shallot is needed?
The recipe calls for 1 tablespoon of minced shallot.
Can I use any dry red wine?
While Bordeaux is preferred for the 'Rich Bordeaux' flavor, any dry red wine will work for this recipe.
What should I do if the shallots start to burn?
Ensure you are stirring frequently and only sauté them for 30 seconds to avoid burning.
What is the texture of the finished sauce?
The sauce should be slightly thickened, smooth, and enriched by the final addition of butter.
Does the recipe require salt?
Yes, salt is used to season the sauce to your personal preference.
Is fresh pepper better for this recipe?
The recipe specifically recommends freshly ground black pepper for the best seasoning.
How should the sauce be served?
The sauce should be served warm, drizzled directly over the cooked steak.
Can I use beef demi-glace instead of gravy?
Yes, beef demi-glace is a perfect substitute for beef gravy in this recipe.
What makes this sauce gourmet?
The combination of reduced Bordeaux wine, shallots, and a butter finish provides a gourmet depth usually found in professional kitchens.
How much liquid total is used for the base?
The recipe uses 1 cup of liquid total: 1/2 cup of wine and 1/2 cup of gravy/demi-glace.
When do I add the optional mushrooms?
Add the sautéed mushrooms at the very end and give the sauce a gentle stir before serving.
Is this sauce savory?
Yes, it is designed to balance the deep flavors of wine with the savory notes of beef.
Can this sauce be used for other meats?
While specifically designed for steak, the savory beef and wine flavors would complement other red meats well.