Bordeaux sauce for steaks
4 servings
120 minutes
Good for fried meat and steaks (grilled or sautéed).
1
Cut beef trimmings into cubes, chop chicken wings into pieces, slice shallots and onions, finely chop mushrooms, cut medium carrot, finely chop garlic clove, mix arrowroot with a small amount of water, crush peppercorns.
- Veal trimmings: 340 g
- Chicken wings: 150 g
- Shallots: 5 head
- Onion: 1 head
- Fresh mushrooms: 100 g
- Carrot: 1 piece
- Garlic: 1 clove
- Arrowroot: 1 tablespoon
- Black peppercorns: 6 pieces
2
Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken and fry on high heat for about 20 minutes until browned on all sides.
- Vegetable oil: 3 tablespoons
- Veal trimmings: 340 g
- Chicken wings: 150 g
3
Add vegetables (2 shallots, an onion, mushrooms, carrots) and garlic, sauté for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.
- Shallots: 5 head
- Onion: 1 head
- Fresh mushrooms: 100 g
- Carrot: 1 piece
- Garlic: 1 clove
- Tomato puree: 0.5 tablespoon
- Thyme: 2 stems
4
Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying.
- Dry white wine: 300 ml
- Water: 600 ml
5
Boil without heating for about 25 minutes or until the liquid is reduced by 2/3.
6
Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid.
- Veal broth: 1.5 l
- Arrowroot: 1 tablespoon
7
Cook for another 2 minutes, then strain through a fine sieve. The resulting juice should be thick enough to lightly coat the back of a spoon.
8
Place 3 finely chopped shallots in a large pan with 200 ml of red wine, a sprig of thyme, 6 crushed black peppercorns, and a small bay leaf. Reduce by half.
- Shallots: 5 head
- Red dry wine: 200 ml
- Thyme: 2 stems
- Black peppercorns: 6 pieces
- Bay leaf: 2 pieces
9
Add 300 ml of juice and boil at a bubbling simmer, uncovered, for 10 minutes.
- Veal broth: 1.5 l
10
Soak 50 g of cleaned bone marrow in warm water for 5 minutes, then dry it.
- Bone marrow: 50 g
11
Strain the sauce and add the bone marrow. Beat in a piece of butter.
- Butter: 10 g