Boeuf Bordelaise

Sauce Bordelaise, the sauce named after the ancient City of Bordeaux in south-west France, is correctly made with veal stock and shallots, but you can make do, as I have done, with chicken stock and ordinary brown onions. Also, the traditional herbs would be thyme and basil, neither of which did I have to hand, so I used rosemary instead. Creative cooking is all about playing fast and loose with other peoples’ ideas and traditions. Sacred cows often get turned into nice, juicy steaks.



1 medium onion, peeled and finely chopped.

2 cloves of garlic, peeled, chopped.

250g of mushrooms cleaned, diced.

1 sprig rosemary, leaves stripped off and finely chopped.

25g butter.

2 tblsp olive oil.

2 prime steaks, fillet, scotch fillet or rump.

100g minced lean bacon.

Salt to taste.

½ cup red wine.

½ cup chicken stock.

Salt and pepper to taste.

½ cup cream.



Prepare the onions, garlic, mushroom and rosemary and mix together in a bowl. Cover and set aside for at least an hour. This will give the garlic and rosemary the time to seep into the onion and mushroom.



Heat the oil and butter over a hot flame. Sear the meat on both sides, and cook to the desired degree, then remove it from the pan to rest and keep warm. Turn down the heat and sauté the bacon for 3 minutes in the hot pan juices. Add the onion mixture and sauté for a further 2-3 minutes. Add the wine and the stock. Season with salt and pepper, stir well and simmer until reduced by half. Add the cream to the pan, swirl through and bring to the boil. Reduce the heat and stir well to fully combine. Place the steaks back in the pan, cover and cook for a further 2-3 minutes. Place the steaks on plates, smother with the sauce, and serve immediately.


Serve with: Roast potatoes, green beans or a fresh green salad.


Serves: 2.

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