Best 15 Sauce Bordelaise Recipes

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**Sauce Bordelaise: A Classic French Sauce with a Rich, Savory Flavor**

Sauce Bordelaise, a staple of French cuisine, is a delectable sauce characterized by its deep, savory flavor and elegant appearance. It is a versatile sauce that can elevate various dishes, from grilled meats and poultry to fish and vegetables. This article presents three distinct recipes for Sauce Bordelaise, each offering a unique twist on this classic sauce.

The first recipe introduces the traditional Sauce Bordelaise, crafted with a harmonious blend of shallots, red wine, beef stock, and bone marrow. The shallots provide a subtle sweetness, while the red wine lends a rich, fruity flavor. The beef stock and bone marrow contribute a robust umami depth. This classic recipe is a perfect accompaniment to grilled steaks and roasted meats.

The second recipe, Sauce Bordelaise with Madeira, adds a touch of sophistication to the classic sauce by incorporating Madeira wine. The Madeira wine imparts a nutty, slightly sweet flavor that complements the red wine's fruitiness. This refined sauce pairs well with grilled pork chops and roasted lamb.

The third recipe, Sauce Bordelaise with Mushrooms, introduces an earthy, umami-rich dimension to the classic sauce. Sautéed mushrooms, such as cremini or shiitake, are added to the sauce, infusing it with their intense flavor. This hearty sauce is an excellent choice for beef stews, braised short ribs, and grilled portobello mushrooms.

Whether you prefer the traditional elegance of Sauce Bordelaise, the sophisticated touch of Madeira wine, or the earthy richness of mushrooms, these three recipes offer a versatile range of flavors to suit your culinary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Steps:

  • Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  • Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  • Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce with Mushrooms image

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!

Provided by TWIGGS1952

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • 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.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g

STEAKS WITH SAUCE BORDELAISE



Steaks with Sauce Bordelaise image

Categories     Beef     Sauté     Low Carb     Dinner     Steak     Red Wine     Fall     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 cup low-salt beef broth
2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
6 tablespoons (3/4 stick) chilled unsalted butter
1 large shallot, finely chopped
1 cup dry red wine
4 1/2-inch-thick New York strip steaks (each about 8 ounces)
Chopped fresh parsley

Steps:

  • Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
  • Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

JEFF'S BORDELAISE SAUCE



Jeff's Bordelaise Sauce image

A rich sauce for steak.

Provided by CatMac

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 14

½ cup butter
1 small onion, sliced
¼ cup sliced carrots
¼ cup sliced celery
25 peppercorns
16 whole cloves
3 tablespoons flour
1 cup beef broth
¼ cup water, as needed
2 tablespoons chopped fresh parsley, divided
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or to taste
¾ cup sliced mushrooms

Steps:

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

Nutrition Facts : Calories 319.5 calories, Carbohydrate 14.6 g, Cholesterol 61 mg, Fat 27.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 15.2 g, Sodium 389.4 mg, Sugar 1.7 g

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce With Mushrooms image

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

Provided by Lavender Lynn

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons shallots, minced
1 teaspoon garlic, minced (optional)
3 tablespoons butter
2 cups mushrooms, sliced fresh
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon thyme, chopped fresh, to taste
salt and pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • 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.

A CHEAT'S BORDELAISE SAUCE



A Cheat's Bordelaise Sauce image

Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though, you'll use pan drippings from pork chops, simmering them with a red wine reduction until the two combine into an unctuous, rich sauce that flanks the old methods. Strain the whole thing, stir in a little butter and seasonings, and drizzle it over the pork chops. This takes most of a bottle of pinot noir, so choose the one you won't mind finishing off in the kitchen yourself, alone with your heat and creativity.

Provided by Sam Sifton

Categories     condiments

Time 20m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 shallot, chopped
1 clove garlic, chopped
2 stems fresh thyme
1 bay leaf
3 cups pinot noir or other red wine
Pan drippings from pork chops or 2 tablespoons demi-glace, preferably homemade
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to tast

Steps:

  • Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
  • Add the pan drippings from the chops or the demi-glace if you have it. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops.

BORDELAISE SAUCE



Bordelaise Sauce image

This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes about 1 cup

Number Of Ingredients 10

3 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 dried bay leaf
1 pound beef chuck, cut into 1-inch cubes
Coarse salt and freshly ground pepper
3 tablespoons vegetable oil
6 medium shallots, thinly sliced (about 1/2 cup)
1 head garlic, halved horizontally
1 bottle (750 ml) dry red wine
3 cups Veal Stock Veal Stock

Steps:

  • Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.
  • Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.
  • Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.

MANHATTAN FILET WITH PAN SAUCE BORDELAISE



Manhattan Filet with Pan Sauce Bordelaise image

This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 9h45m

Yield 2

Number Of Ingredients 7

2 large New York strip steaks
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup sliced shallots
½ cup red wine
2 (10.75 ounce) cans low-sodium chicken broth
1 tablespoon cold butter

Steps:

  • Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
  • Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
  • Bring steaks to room temperature and season with salt.
  • Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
  • Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
  • Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
  • Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
  • Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.

Nutrition Facts : Calories 732.4 calories, Carbohydrate 5.9 g, Cholesterol 197.6 mg, Fat 46.9 g, Fiber 0.1 g, Protein 57.9 g, SaturatedFat 18.5 g, Sodium 295.8 mg, Sugar 2 g

BORDELAISE SAUCE



Bordelaise Sauce image

Bordelaise sauce is based on a classic brown sauce that involves roasting meat bones until very brown before being simmered in liquid. For a quicker variation, stir up this simplified version, which eliminates the bone-roasting step yet still provides great flavor. It's the perfect match for beef roasts, pork roasts, chops and even burgers.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 16

Number Of Ingredients 11

2 tablespoons butter or margarine
1 thin slice onion
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup dry red wine
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon chopped fresh parsley
1/2 teaspoon finely chopped onion
1 dried bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion.
  • Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
  • Gradually stir in broth and wine. Stir in thyme, parsley, finely chopped onion and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 80 mg, Sugar 0 g, TransFat 0 g

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S



Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S image

Make and share this Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S recipe from Food.com.

Provided by Mimi Bobeck

Categories     Roast Beef

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons unsalted butter
2 shallots, chopped
1 tablespoon freshly cracked pepper
1 bay leaf
6 -8 sprigs fresh thyme
1 (375 ml) bottle cabernet sauvignon wine (about 1 1/3 cups)
2 cups unsalted veal stock or 2 cups beef stock
3 tablespoons unsalted butter
2 (6 ounce) filet of beef, well trimmed (preferably prime)
salt, to taste
1/8 teaspoon freshly cracked pepper, plus more to taste
1 carrot, cut into 1/4 inch dice (about 1 cup)
2 shallots, cut into 1/4 inch dice (about 1 cup)
1 sprig fresh thyme
1 bay leaf
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
  • Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
  • Add the pepper, bay leaf and thyme and stir to mix.
  • Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
  • Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
  • Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
  • In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
  • Season the filets with salt and pepper.
  • When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
  • Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
  • Cover and cook for 3 minutes for medium-rare, or until done to your liking.
  • Transfer the filets to warmed individual plates.
  • Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
  • Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
  • Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
  • Remove the thyme sprig and bay leaf and discard.
  • Stir in the parsley.
  • Spoon the sauce and vegetables around the filets and serve immediately.

SCALLOPS IN SHALLOT SAUCE (COQUILLES ST.-JACQUES BORDELAISE)



Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise) image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 15m

Yield 4 - 6 servings

Number Of Ingredients 7

1 quart bay scallops
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons butter
3/4 cup finely sliced shallots
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle scallops with salt and pepper.
  • Heat 2 tablespoons of butter in large, heavy skillet and add scallops. Cook, shaking skillet often and stirring the scallops so they cook evenly, 3 or 4 minutes.
  • Heat remaining 4 tablespoons of butter in second skillet and add shallots and bread crumbs. Cook, shaking skillet and stirring, over relatively high heat until shallots are lightly browned.
  • When scallops have cooked 3 or 4 minutes and are well heated throughout, scatter shallot mixture over all and stir gently to blend. Sprinkle with parsley and stir. Cook about 30 seconds and serve.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 113 milligrams, Sugar 2 grams, TransFat 0 grams

MAPLE RIB ROAST WITH BORDELAISE SAUCE WITH MUSHROOMS RECIPE - (4.2/5)



Maple Rib Roast with Bordelaise Sauce with Mushrooms Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 22

Maple Rib Roast:
2.2 kg (5 lb) rib roast, bone in
Salt and pepper to taste
190 ml (3/4 cup) maple sugar
80 ml (1/3 cup) Dijon mustard
30 ml (2 tbsp.) fresh rosemary, finely chopped
30 ml (2 tbsp.) fresh thyme, finely chopped
30 ml (2 tbsp.) freshly black pepper, roughly ground
Bordelaise Sauce with Mushrooms:
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Maple Rib Roast: Preheat oven to 200°C (400°F). In a roasting pan, place the roast, with the bones side up. Using a knife, make incisions in the fat. Season the entire surface with salt and pepper. Cover the ends of the bones with aluminium foil. In a bowl, combine maple sugar, mustard and baste the roast with the mixture. In another bowl, combine herbs and pepper and season the entire roast. Roast for 30 minutes to sear the meat. Reduce temperature to 150°C (300°F) and cook for another 2 hours for rare doneness. Wrap the roast in aluminum foil and let sit for 10 minutes prior to carving. Serve with bordelaise sauce. Bordelaise Sauce with Mushrooms: 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.

MACADAMIA NUT-CRUSTED LAMB CHOPS WITH BORDELAISE SAUCE



Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce image

Make and share this Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce recipe from Food.com.

Provided by gailanng

Categories     Lamb/Sheep

Time 15h20m

Yield 2 serving(s)

Number Of Ingredients 17

1/4 rack lamb chop
1/4 cup macadamia nuts, lightly toasted and coarsely chopped
1/4 cup panko breadcrumbs
salt and pepper
2 tablespoons olive oil
2 tablespoons full-grain Dijon mustard
fresh-chopped parsley (for garnish) or chives (for garnish)
1 tablespoon butter
1 tablespoon flour
2 teaspoons shallots, finely chopped
2 teaspoons fresh parsley, chopped
1 bay leaf
1/4 teaspoon dried thyme
salt & fresh ground pepper
1/2 cup beef broth
2 tablespoons dry red wine
couscous, prepared

Steps:

  • Trim the meat completely away from the end of the rib, so that part of the bone is exposed. This process is called "frenching" the chop. Next, cut the ribs apart from each other to make individual chops. Season the chops with salt and pepper.
  • Heat oil in a medium saute pan over high heat, then sear the chops on each side until brown. Do not cook chops past rare. Remove chops from pan and lightly coat with the grainy mustard.
  • Next, dust the chops with the bread crumb and macadamia mixture. Place chops on a rack, on a baking tray, and put into oven until coating is toasted to a golden brown. They should take approximately 6 minutes. Lamb chops should be cooked until medium rare. For well-done chops, decrease oven temperature and continue to cook for 5 to 6 minutes more.
  • Place chops on a bed of couscous. Spoon Bordelaise Sauce over chops and garnish with fresh chopped parsley or chives.
  • Bordelaise Sauce: Melt butter in a heavy saucepan over low heat. Next, add flour and stir until smooth. Continue to stir while cooking for an additional minute. Stir in shallots and herbs, then gradually add broth and wine. Stir constantly while cooking over medium-high heat; until thickened. Remove bay leaf. Season with salt and pepper.
  • Now go get schammered on the remaining bottle of red wine.

Nutrition Facts : Calories 425, Fat 36.6, SaturatedFat 9.2, Cholesterol 24.1, Sodium 552.6, Carbohydrate 17, Fiber 2.8, Sugar 1.9, Protein 7

BORDELAISE SAUCE FOR BEEF



Bordelaise sauce for beef image

Categories     Beef

Number Of Ingredients 11

3 tablespoons Mirepoix
2 tablespoon flour
2 pieces black peppercorns
1/3 cups tomatoes, drained and peeled
2 tablespoons parsley, coarsely chopped
1 1/3 cups beef stock
1 cup Mushrooms
1/2 cup red wine (bordeaux originally)
4-5 pieces black pepper, crushed
1/4 cup diced beef marrow
2 tablespoons butter

Steps:

  • Prepare brown sauce: melt 2 T butter in saucepan, add mirepoix and cook til colored. Add 2 T flour. Stir until the roux is browned. Add the peppercorns, tomatoes, and parsley. Stir and mix well. Whisk in the beef stock. Simmer until reduced by about half. You should have about one cup.
  • Sauce the mushrooms lightly and add to the brown sauce.
  • Cook together in a saucepan 1/2 cup red wine with 4-5 crushed black peppercorns until reduced by about 3/4.
  • Add one cup of the brown sauce to the red wine mixture. Simmer for 15 minutes.
  • Add, just before serving: 1/4 cup diced marrow, poached for a few minutes and drained.

SAUCE BORDELAISE



SAUCE BORDELAISE image

Categories     Sauce     Beef

Yield 1 quart

Number Of Ingredients 7

1 cup red wine
1 shallot, minced
1 bay leaf
Pinch thyme
1 quart sauce espagnole
2 Tblsp whole butter
Poached bone marrow (optional)

Steps:

  • Reduce 1 cup red wine, with shallot, bay leaf, and thyme to 2 oz. Add brown sauce and simmer 10 minutes. Strain through a fine sieve and whisk in 2 Tblsp whole butter. Garnish with optional poached marrow.

Tips:

  • To make a flavorful sauce, use high-quality ingredients. Choose ripe shallots, mushrooms, and wine. Grass-fed butter will also add a richer flavor to the sauce.
  • Be patient when cooking the sauce. It takes time to develop the flavors. Simmer the sauce for at least 30 minutes, or longer if you have time.
  • Do not boil the sauce. Boiling will cause the wine to evaporate and the sauce to lose its flavor. Instead, simmer the sauce gently over low heat.
  • Taste the sauce as you cook it and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
  • Serve the sauce immediately over grilled or roasted meats, fish, or vegetables.

Conclusion:

Sauce Bordelaise is a classic French sauce that is perfect for special occasions. It is rich, flavorful, and easy to make. With a few simple ingredients and a little bit of time, you can create a delicious sauce that will impress your guests. Serve it over your favorite grilled or roasted meats, fish, or vegetables and enjoy!

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