Sauce, Bordelaise

• servings: 4 Servings
• active time: 12–15 Minutes
• total time: 15–20 Minutes

Ingredients

• Unsalted Butter

• 50g Shallot, Minced

• 10g Garlic Cloves, Minced

• 250g Dry Red Wine (Cabernet, Merlot, Etc)

• 42.5g Packet Of Demi Glace

• 1g Thyme Leaves, Chopped

• Pinch Of Black Pepper

Directions

1. Add oil to a preheated stainless saute pan over medium heat. Add steaks and press down for 5-10 seconds. Sear for 4 minutes. Flip to the second side and sear for 3-4 more minutes or until the internal temp is 125F/52C. Rest, tented with foil while you make the pan sauce.

2. Add 2 Tbsp/30g butter, shallot, garlic, and a pinch of salt to the pan. Stir and cook for 2-3 minutes, scraping up the fond. When shallots are softened, add wine and demi glace.

3. Increase heat to high and reduce for 6-10 minutes until the bubbles are large and your spoon leaves a trail when passed through the sauce.

4. Over low heat, add thyme, pepper, and 50g/3.5T cubed cold butter. Stir to melt.