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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
Roasted beef tenderloin or prime rib
2 Tbsp butter
1/2 cup minced shallots
1 medium clove of garlic, finely chopped
5 whole black peppercorns, crushed
3/4 cup red wine
1/4 cup water
1 9 oz. package veal demi-glace
1 Tbsp chopped parsley
After roasting your prime rib or beef tenderloin, remove it from the pan to rest.
In a heavy saucepan, melt 1 Tbsp butter and saute shallots, garlic, and peppercorns for about 2 minutes or until lightly browned. Add wine and stir to deglaze pan. Reduce wine over medium heat for about 8-10 minutes or until wine is almost completely evaporated.
While wine is reducing, deglaze drippings from the pan that you roasted your meat in. If drippings are very fatty, tilt pan to one side and spoon off the fat from the top. Add 1/4 cup water and stir all the caramelized bits off the bottom of the pan. Pour water mixture into the saucepan when your wine has evaporated and add 1 package demi-glace. Simmer for 5-6 minutes, remove from heat and add remaining butter (optional) and salt & pepper to taste.
For added flavor, pour the meat juices that are released during carving back into the sauce. Serves 6-8 Variation: can be used with pan-fried beef; just deglaze juices from frying pan instead of roasting pan.
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EASY BORDELAISE SAUCE
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
Roasted beef tenderloin or prime rib
2 Tbsp butter
1/2 cup minced shallots
1 medium clove of garlic, finely chopped
5 whole black peppercorns, crushed
3/4 cup red wine
1/4 cup water
1 9 oz. package veal demi-glace
1 Tbsp chopped parsley
After roasting your prime rib or beef tenderloin, remove it from the pan to rest.
In a heavy saucepan, melt 1 Tbsp butter and saute shallots, garlic, and peppercorns for about 2 minutes or until lightly browned. Add wine and stir to deglaze pan. Reduce wine over medium heat for about 8-10 minutes or until wine is almost completely evaporated.
While wine is reducing, deglaze drippings from the pan that you roasted your meat in. If drippings are very fatty, tilt pan to one side and spoon off the fat from the top. Add 1/4 cup water and stir all the caramelized bits off the bottom of the pan. Pour water mixture into the saucepan when your wine has evaporated and add 1 package demi-glace. Simmer for 5-6 minutes, remove from heat and add remaining butter (optional) and salt & pepper to taste.
For added flavor, pour the meat juices that are released during carving back into the sauce. Serves 6-8 Variation: can be used with pan-fried beef; just deglaze juices from frying pan instead of roasting pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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