bordelaise sauce miller and carter style
When you order the ‘steak experience’ at a Miller and Carter restaurant you get to choose a sauce. I’m a big fan of the beef dripping sauce but the fruity bordelaise is a good choice. Want to know how to make it at home? This how you can make the bordelaise sauce Miller and Carter style.
Bordelaise sauce is a classic of French cooking. Originating from the Bordeaux region in France, the Bordelaise sauce is a rich and luxurious creation that marries the depth of red wine with the subtle sweetness of shallots and the indulgence of butter. Bordelaise comes from using Bordeaux wine – technically if you use another wine it isn’t truly Bordelaise, but as long as you don’t tell anyone a strong red wine will give you a great sauce.
There are few key ingredients:
Shallots: begin with finely chopped shallots, which add a delicate onion flavour to the sauce. You could use red onion instead.
Butter: quality unsalted butter is key to achieving the creamy and velvety texture that Bordelaise sauce is known for. It will give it a glossy finish.
Red wine: opt for a good-quality red wine, ideally a Bordeaux or Cabernet Sauvignon, to infuse the sauce with robust and fruity notes. The key is to add it in two stages: half to make the base of the sauce that you will reduce down to a sticky glaze, then the remainder will keep the fruity, smooth flavour.
Beef stock: a rich beef stock finishes the sauce, enhancing its savoury character. If you can get veal stock, so much the better.
Before serving, taste your Bordelaise sauce and adjust the seasoning as needed with salt and pepper. Strain the sauce if you wish to remove the shallots.
Bordelaise sauce is not only a natural complement to steaks but also pairs beautifully with roasted meats, lamb, and even pasta dishes.
Can be served with tournedos rossini as per the picture below!
- 20 g butter
- 2 shallots peeled and finely diced
- 400 ml red wine typically bordeaux
- 100 ml beef stock
- Put a shallow pan over a low heat and melt half the butter. Add the shallots and sweat gently for a couple of minutes until softened.
- Add half the red wine and turn the heat up high to bubble and boil away. Make a mental note of where the wine fills up the pan to, and then allow it to bubble furiously until reduced by half. Then add the rest of the wine and continue to reduce.
- When the sauce has reduced again by half add the stock and stir to blend in for a minute. It's finished at this point - when ready to serve take off the heat. Add the remaining butter and swirl the pan until it has melted. If you want a smooth sauce strain off the shallot, otherwise serve as is. Check for seasoning before serving.