Bordelaise Sauce
In a heavy 1 quart saucepan over low heat, melt 1-2 tablespoons chilled, unsalted butter. Add 1 tablespoon minced onion or one diced shallot until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned. Add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, a bay leaf, and 1/8 teaspoon ground black pepper. Slowly stir in one 10 ounce can beef broth and 1/2 cup hearty red wine. Increase heat to medium-high' cook mixture, stirring constantly, until sauce boils and thickens.
Top your favorite steak with this lovely bordelaise sauce! Pairs well with flank steak and filet mignon.
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