The bordelaise sauce is a classic French sauce that is named after the Bordeaux region in France. The traditional bordelaise sauce is prepared with dry red wine, shallots and beef marrow. This bordelaise sauce recipe is an americanised version made with red wine, tarragon and mushrooms along with beef broth. it is a wonderfully flavorful sauce that can be served over fliet mignon, steaks like fliet steak, hanger steak, etc.
|Fresh mushrooms||1⁄4 Cup (4 tbs), chopped|
|Butter||2 Teaspoon (or margarine)|
|Cornstarch||1 1⁄2 Tablespoon|
|Beef broth||1 Cup (16 tbs), cold|
|Red wine||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dried tarragon||1 Teaspoon, crushed|
In small saucepan, cook mushrooms in butter till tender, about 4 minutes.
Combine cornstarch and beef broth.
Blend into mushrooms.
Cook and stir till mixture boils.
Add remaining ingredients and dash pepper.
Simmer about 5 minutes