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Bordelaise Red Wine Steak Sauce | Recipeish | Gustus Vitae

Our favorite steak meals are when everything comes together just right - perfectly seared, seasoned, and sauced. This silky, elegant sauce adds a whole new layer of richness to your steak, and yields enough for several plates - freeze what you don't use in small zip-lock bags for up to 3 months, and just defrost and microwave when needed.

  • Yield: Around 2 1/2 cups
  • Time: 1 1/2 hours, including 15 attended 
  • Storage Notes: Will keep for up to 3 months in the freezer
  • Difficulty: Easy
  • Bring a medium-sized pot up to medium-high heat, and add 3 tbs butter.
  • Finely mince shallots, and add to pot with French Onion Seasoning.
  • Cook, stirring regularly, until soft and translucent - around 10-12 minutes.
  • Add red wine, Taste of Provence Seasoning, red wine vinegar, and beef broth, and stir.
  • Whisking as you do, spoon in Ultra Tex or cornstarch.
  • Cook on medium, stirring occasionally, for about 1 hour.
  • Use an immersion blender to on pulse to fully incorporate shallots, and taste your sauce, cooking further if you'd like a more syrupy consistency.
  • Reduce heat to low until your steak is almost done.
  • Crank heat up to high, and whisk in remaining 3 Tbs of butter - this is called mounting, and will give your sauce an extra luxurious, glossy finishing
  • Serve alongside your steak, and devour.