Steak bordelaise – my way. Cooked with @hestanuk_eu CopperBond Skillet Serves two people. 1 x 1kg rib eye steak. 2 maitake mushrooms, cut into four and washed 6 shallots medium dice 1 head garlic cut in half Fresh thyme and rosemary 1 whole veal bone marrow brined in 10% brine over night 120ml cabernet sauvignon vinegar 300ml red wine from Bordeaux or cabernet sauvignon 1 small bunch parsley chopped 100g salted French butter 400ml rich beef stock or double brown chicken stock Olive oil, salt and

Rich Bordelaise Sauce 🌶️🍽️ (red wine steak sauce) Ingredients 📝 2 medium shallots, finely diced 1/3 cup cabernet sauvignon or another full-bodied red wine 1 cup rich beef stock 1 1/2 tsp balsamic vinegar 4 sprigs of thyme, stripped 2 tbsp unsalted butter to finish Salt and black pepper to taste Instructions 🔪 In a saucepan, sauté the shallots in a little butter until softened. Add the wine, beef stock, balsamic vinegar, and thyme. Simmer until the sauce is reduced by half. Remove from heat a

How to Make Bordelaise Sauce! | Fallow