Contact Us
Contact Us
  • Recipe
  • Holiday

Bordelaise

Bordelaise

Ingredients

  • 28 oz.
    Stock Yards® Porterhouse Steak
  • 6 oz.
    Dry Red Wine, such as Cabernet Sauvignon
  • 2 oz.
    Peeled Shallots, minced
  • .25 tsp.
    Dried Thyme
  • 1 ea.
    Bay Leaves
  • 1.5 c
    Demi-Glace
  • .5 c
    Water
  • To Taste
    Kosher Salt
  • To Taste
    Black Pepper

Preparation

Bordelaise Sauce (serves 4: 1 oz.)

  1. In a small saucepan, combine dry red wine, shallots, dried thyme and bay leaf over medium heat.
  2. Bring to a boil, reduce to simmer and reduce by half. Add demi-glace and water. Stir to combine, return to simmer. 
  3. Reduce to nappe consistency. Strain through a fine mesh sieve. Return to pan and adjust seasoning with salt and pepper. Mount with 1 T of unsalted butter, if needed.

Porterhouse Steak: Shop This Item

  1. Season steak with salt and pepper, and sear. Cook for a few minutes per side, depending on the thickness of the steak; turn and cook until desired doneness is almost reached.
  2. Transfer to a carving board and let rest for 5-10 minutes.
  3. Once rested, serve topped with Bordelaise Sauce.

Recipe by Chef Liz Howe, Sr. Culinary Manager, US Foods® Corporate Kitchens