Tuesday, February 14, 2017

Quick Bordelaise Sauce

Jim absolutely loves Northshore Brasserie's butcher's steak with bordelaise sauce. Here is my pretty delicious faux bordelaise.

1 32oz carton NO SALT beef stock (I used Kitchen Basics)
2 thick slices onion
1 carrot, chopped
1 stalk celery, chopped
1big clove garlic, smashed
1 small chopped tomato or 1 tbl tomato paste

Place all in a saucepan and bring to a boil. Reduce heat to medium and cook until reduced to about 1 cup. 

1-2 tbl brandy
1 packet unflavored gelatin softened in 2-3 tbl white wine
2 cups good red wine
1/4 tsp thyme
1 small bay leaf
1 tbl raspberry jelly

Add all to reduced stock and bring back to the boil. Reduce heat and cook til reduced to about 1 cup.

1-2 tbl butter

Strain sauce. Return to pan. Bring back to simmer. Season with salt and pepper. Swirl in butter and serve with your steak.

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