Hanger Steak with Bordelaise Sauce
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Mmm-MM! Don’t They Look Yummy-Yummy? “French Rarebit” (1951)
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Only C$18.00 for ENTRICOTTE BORDELAISE, New York strip (280 g.) topped with marrow, shallot, tarragon and Madeira sauce at Dubrovnik Restaurant? Bargain! http://menus.nypl.org/menus/28587
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Wagyu Steak with Bordelaise Sauce
I had the chance to try a couple of spectacular Wagu Steaks from Warrendale Wagyu so I thought I should try to make the whole plate something worthy of Wagyu. After some thought, I decided to serve the grilled Wagyu with bordelaise sauce which is a classic timeless red wine sauce. Its depth of flavour comes from the beef demi glace base, red wine, shallots, fresh thyme and then it is finished…
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Ca y est ! Je reviens de mon périple dans l'Ouest pour retrouver des ami(e)s lointain(e)s ! Première étape, Isabelle en Gironde, vers Libourne…
Nous passons une journée à Bordeaux.
Ici la Galerie Bordelaise.
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Bordelaise Sauce with Mushrooms
This red wine sauce makes steaks and roasts into something a little more elegant.
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Beef Recipe
Make these delectable Manhattan filet steaks with a pan-sauce bordelaise by using Chef John's straightforward dry-aging method.
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Side Dish - Jeff's Bordelaise Sauce
Try this version of the classic French red wine-reduction sauce next time you need a fancy topping with mushrooms for your steak!
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Recipe for Manhattan Filet with Pan Sauce Bordelaise
Use Chef John's simple dry-aging technique to make these delicious Manhattan filet steaks with a pan-sauce bordelaise.
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Bordelaise Sauce with Mushrooms
Steaks and roasts are given a more upscale appearance by the red wine sauce. 2 tablespoons shallot minced, 1/3 cup red wine, 2 tablespoons cold water, salt and pepper to taste, 1 tablespoon Worcestershire sauce, 1 cup beef broth, 3 tablespoons butter, 1 teaspoon minced garlic, 2 cups sliced fresh mushrooms, 1/4 teaspoon chopped fresh thyme or to taste, 1 bay leaf, 1 tablespoon butter, 1 tablespoon cornstarch
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