Decadent Bordelaise Sauce

Whip up a restaurant-worthy bordelaise sauce at home! This French red wine sauce recipe is easier than you think. Perfect for steak! Get the secret.

June 5, 2025
By Kendra Thompson .

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Right, let's dive into the wonderful world of bordelaise sauce . ever wondered how restaurants get that amazing sauce on your steak? it's probably this.

It’s rich, decadent, and surprisingly easy to make at home. trust me, you'll be ditching the bottled gravy once you try this.

A Little Bit About Bordelaise

So, what is bordelaise sauce ? it's a classic french red wine sauce , traditionally from the bordeaux region of france (hence the name, duh!).

Historically, this beef with wine sauce was paired with grilled beef. i think that originally, it was created to celebrate the regional wine that the bordeuax region is so famous for.

It is an elegant sauce recipes for beef and it’s delish . you can whip this baby up in about an hour and a half, with 20 minutes of prep.

This recipe makes about 1 ½ cups, enough for 4-6 servings.

Why You'll Love This Recipe

Honestly, the flavour. it's a total flavour bomb. but it’s not just tasty! red wine has antioxidants, so technically, this tenderloin sauce recipes recipe is good for you.

Right? i always look for any excuse to add a cheeky glug of red wine to a recipe. seriously though, this sauce elevates any meal.

Serve it at a fancy dinner party. or, just slap it on a steak with bordelaise sauce on a tuesday because you deserve it.

Now, onto the good stuff... the ingredients.

Alright, let's talk ingredients and equipment. it's all about that bordelaise sauce , yeah? the foundation of any good steak with bordelaise sauce is nailing this part.

Honestly, getting the bits and bobs right can totally make or break your french red wine sauce game.

Core Ingredients: Laying the Foundation

These are the must-haves, no skimping! We're aiming for a proper sauce recipe for beef , so listen up!

• Olive Oil: 2 tablespoons (30 ml) . Nothing fancy, just your everyday cooking oil.
• Yellow Onion: 1 medium (about 1 cup, 150g) , finely chopped. Go for firm and not too wrinkly, you know?
• Carrots & Celery: 1 cup each (150g each) , finely chopped. Again, fresh is best.
• Garlic: 4 cloves , minced. Oh my gosh, don't use that pre-minced stuff!
• Thyme & Bay Leaf: 1 sprig thyme, 1 bay leaf . Fresh thyme rocks, but dried is fine in a pinch.
• Black Peppercorns: ½ teaspoon , coarsely crushed. Freshly cracked is the way to go.
• Beef Bones: 1 pound (450g) . Marrow or knuckle bones give the best flavour. Ask your butcher!
• Dry Red Wine: 1 (750ml) bottle . Bordeaux, Cabernet Sauvignon, or Merlot. Use something you'd actually drink. Trust me.
• Beef Broth: 4 cups (950ml) . Low-sodium preferred, so you can control the salt later.
• Cold Butter: 2 tablespoons (30g) , unsalted. Cut into small cubes. Cold is key.
• Fresh Parsley: 1 tablespoon (15ml) , finely chopped.
• Lemon Juice: 1 tablespoon (15ml) , freshly squeezed. Honestly, the bottled stuff just isn't the same.

For the beef with wine sauce , good quality beef bones are key! They add so much flavor. If you are planning to cook gravy for beef Wellington , the quality of the beef broth needs to be amazing!

Decadent Bordelaise Sauce Recipe Card

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Preparation time:20 Mins

Cooking time:01 Hrs 30 Mins

Servings:4-6 servings

Ingredients:

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, finely chopped (about 1 cup) (150g)
• 2 medium carrots, finely chopped (about 1 cup) (150g)
• 2 celery stalks, finely chopped (about 1 cup) (150g)
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 teaspoon black peppercorns, coarsely crushed
• 1 pound (450g) beef bones (marrow or knuckle bones are ideal), cut into small pieces
• 1 (750ml) bottle dry red wine (Bordeaux, Cabernet Sauvignon, or Merlot recommended)
• 4 cups (950ml) beef broth (low-sodium preferred)
• 2 tablespoons (30g) cold unsalted butter, cut into small cubes
• 1 tablespoon (15ml) finely chopped fresh parsley
• 1 tablespoon (15ml) lemon juice, freshly squeezed
• Salt and freshly ground black pepper, to taste

Instructions:

• Heat olive oil in a pot over medium heat. Add onion, carrots, and celery (mirepoix) and sauté until softened and slightly caramelized, about 10-12 minutes. Add garlic, thyme, bay leaf, and crushed peppercorns; cook for another minute until fragrant.
• Add the beef bones to the pot and brown them on all sides, creating a deep, rich colour and flavour.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot (the fond). Bring to a simmer and reduce by half, about 20-25 minutes.
• Add the beef broth and bring to a simmer. Reduce the heat to low, cover partially, and simmer for at least 1 hour, or up to 1 ½ hours, until the sauce has reduced and thickened slightly. Skim off any foam or impurities that rise to the surface.
• Strain the sauce through a fine-mesh sieve lined with cheesecloth (if desired) into a clean saucepan, discarding the solids.
• Return the strained sauce to the saucepan and simmer over low heat until it reaches your desired consistency. This could take 10-15 minutes.
• Remove the saucepan from the heat and whisk in the cold butter, one cube at a time, until fully incorporated and the sauce is glossy and emulsified.
• Stir in the parsley and lemon juice. Season with salt and pepper to taste. Serve immediately over your favourite steak.

Seasoning: The Secret Sauce (Literally!)

This is where the magic happens for the wine sauce recipes .

• Essential Spice Combo: Thyme, bay leaf, black peppercorns. This is your base.
• Flavor Enhancers: The red wine and beef bones. They're not spices, but they're essential for that deep, rich flavor.
• Quick Subs: If you don't have thyme, a pinch of dried Italian herbs works in a pinch.

For sauces for tenderloin beef , don't be shy with the seasoning! It brings out the best flavor. This is especially true when thinking of a tenderloin sauce recipes .

Essential Equipment

Keep it simple, yeah?

• Large Pot/Dutch Oven: Heavy-bottomed is essential to prevent scorching.
• Fine-Mesh Sieve: For straining. Get rid of those pesky solids. Cheesecloth optional but helps.
• Small Saucepan: For finishing the sauce.
• Sharp Knife: For chopping. Duh.
• Cutting Board: To protect your countertops!

I once tried to make this bordelaise sauce in a thin pot. let me tell you, the bottom burned, and it was a disaster.

Learn from my mistakes! now, onto making some amazing beef sauces !

Right, let's dive into the delicious world of bordelaise sauce ! honestly, this french red wine sauce is proper fancy, but don't let that intimidate you.

We're going to break it down, so it's easier than nicking sweets from a baby. promise! did you know that a well-made sauce can elevate a simple dish into a gourmet experience? trust me, it's true!.

I once accidentally used a dodgy wine, and well, let's just say the beef with wine sauce tasted like vinegar.

Lesson learned: quality ingredients are key! this is your guide to the perfect steak with bordelaise sauce .

Cracking the Bordelaise Code: Prep Like a Pro

Essential Mise en Place – Get Your Ducks in a Row

First things first, chop, chop, chop! finely dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. mince 4 cloves of garlic.

Gather 1 sprig of fresh thyme and 1 bay leaf. crush about 1/2 teaspoon of black peppercorns. oh, and don't forget 2 tablespoons of cold unsalted butter, cut into cubes! get all your ingredients prepped before you start to cook.

Time-Saving Tips – Because Ain't Nobody Got Time for That!

Honestly, you can chop the veg an hour or two ahead. store it in the fridge. also, get that bottle of red wine open and breathing - a decent bordeaux , cabernet sauvignon , or merlot will do nicely.

You can use some of the cheaper ones, for the sauce.

From Humble Ingredients to Heavenly Sauce: Step-by-Step

1. Sweat the Veg: Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 10- 12 minutes until softened and slightly browned. This is called a mirepoix , a base for many sauce recipes for beef . Add garlic, thyme, bay leaf, and crushed peppercorns; cook for 1 minute more until fragrant.
2. Brown Those Bones: Add 1 pound of beef bones to the pot and brown them on all sides. This is super important for that rich, beefy flavour. This can take 10- 15 minutes , don't rush it.
3. Deglaze with Red Wine: Pour in 1 (750ml) bottle of red wine, scraping up any browned bits from the bottom of the pot. Simmer and reduce by half, about 20- 25 minutes .
4. Simmer 'til Bliss: Add 4 cups of beef broth. Bring to a simmer, then reduce heat to low, cover partially, and simmer for at least 1 hour or up to 1 ½ hours , until the sauce has reduced and thickened. Skim off any foam.
5. Strain, Baby, Strain! Strain the sauce through a fine-mesh sieve into a clean saucepan. Discard the solids.
6. Reduce Some More: Return the strained sauce to the saucepan and simmer over low heat until it reaches your desired consistency. This might take another 10- 15 minutes .
7. Butter Up! Remove from heat and whisk in 2 tablespoons of cold butter, one cube at a time, until glossy.
8. Season and Serve: Stir in 1 tablespoon of chopped parsley and 1 tablespoon of lemon juice. Season with salt and pepper. Serve immediately over your steak with Bordelaise sauce or tenderloin sauce recipes ! This also works great as a gravy for Beef Wellington .

Bordelaise Brilliance: Pro Tips to Rule Them All

• Wine Not? Don't use "cooking wine." Use a wine you'd actually drink.
• No Peeking! Let the sauce simmer low and slow for maximum flavour.
• Taste as you go! Adjust seasoning to your liking.

So there you have it – a proper delicious bordelaise sauce . honestly, you'll impress everyone, especially with a tender piece of beef with wine sauce .

It's fantastic on many sauces for tenderloin beef , and even beef sauces generally. enjoy this wine sauce recipes !

Alright, here's that section on recipe notes , all written like we're just having a good natter over a cuppa! i hope it will rank high for " bordelaise sauce " and all the others .

.. fingers crossed!

Recipe Notes for Your Amazing Bordelaise

Honestly, this bordelaise sauce is like a hug in a bowl. it’s the kind of french red wine sauce that makes you feel all fancy, even if you’re just wearing your jammies.

But before you dive in, here are a few extra bits and bobs to make sure yours is absolutely spot-on.

These sauce recipes for beef are not all the same.

Plating Like a Pro: Serving Suggestions

Right, so you’ve got this incredible bordelaise sauce . don't just slop it on! get a bit fancy. spoon a generous dollop over a perfectly seared steak with bordelaise sauce .

A sprig of rosemary looks great.

How about a side of creamy mashed potatoes? the sauce just melts into them. roasted asparagus adds a touch of green and keeps things classy.

This works just as well as a tenderloin sauce recipes .

Storage Secrets: Keeping the Magic Alive

If you've got any of this beef with wine sauce left over, lucky you! Pop it in an airtight container in the fridge. It’ll keep for about 3 days, easy peasy.

Fancy making a big batch? You can freeze it! Let it cool completely first. Then, freeze in individual portions using ice cube trays.

Reheating is a doddle. just gently warm it up in a saucepan over low heat. give it a good stir to make sure it doesn't stick.

This also works well if you're looking for gravy for beef wellington .

Mix It Up: Variations on a Theme

Want to shake things up a bit? go vegetarian. use vegetable broth instead of beef broth. add some mushrooms when you're sweating down the veg.

Who said wine sauce recipes are only for meat-eaters?

Or how about a seasonal twist? In autumn, add a pinch of smoked paprika for a lovely smoky depth. This will become one of your favourite sauces for tenderloin beef !

Nutrition Lowdown: Goodness in Every Bite

Okay, so this beef sauces isn't exactly a health food, let's be real. But it's got some goodness in there! The red wine has antioxidants, apparently.

Just remember it's fairly high in fat and calories. Everything in moderation, eh?

So there you have it! All the extra bits to make your bordelaise sauce sing. Now go forth and cook up a storm! You've got this!