Entrecôte Sauce Bordelaise Recipe

Cooking Directions

1. 1

   Prepare the Shallots

   In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes.

2. 2

   Add Wine and Reduce

   Pour in the red wine and add fresh thyme. Increase the heat to medium-high and bring to a simmer. Cook until the liquid is reduced by half, about 10-15 minutes.

3. 3

   Add Beef Stock

   Once the wine has reduced, add the beef stock and continue to simmer for another 10-15 minutes, or until the sauce thickens slightly.

4. 4

   Finish the Sauce

   Remove the saucepan from heat. Strain the sauce into a clean saucepan to remove the shallots and thyme. Return to low heat and whisk in the remaining butter until melted and the sauce is smooth. Season with salt and black pepper to taste.