Name: Jeff's Bordelaise Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - ½ cup; Onion, sliced - 1 small; Sliced carrots - ¼ cup; Sliced celery - ¼ cup; Peppercorns - 25; Whole cloves - 16; Flour - 3 tablespoons; Beef broth - 1 cup; Water, as needed - ¼ cup; Chopped fresh parsley, divided - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Red wine - ⅓ cup; Olive oil, or to taste - 1 tablespoon; Sliced mushrooms - ¾ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Jeff's Bordelaise Sauce

1. Butter - ½ cup

2. Onion, sliced - 1 small

3. Sliced carrots - ¼ cup

4. Sliced celery - ¼ cup

5. Peppercorns - 25

6. Whole cloves - 16

7. Flour - 3 tablespoons

8. Beef broth - 1 cup

9. Water, as needed - ¼ cup

10. Chopped fresh parsley, divided - 2 tablespoons

11. Salt and ground black pepper to taste - 2 tablespoons

12. Red wine - ⅓ cup

13. Olive oil, or to taste - 1 tablespoon

14. Sliced mushrooms - ¾ cup

How to cook deliciously - Jeff's Bordelaise Sauce

1. Stage

Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.

2. Stage

Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.

3. Stage

Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.

4. Stage

Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.

5. Stage

Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.