Pork Bordelaise

I could have called this Pork Tournedos with Sauce Bordelaise, but that sounded like a bit too much of a mouthful. 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 beef 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. This is quite a long way from the real stuff, which is Boeuf Bordelaise, but creative cooking is all about playing fast and loose with other peoples’ ideas and traditions. Sacred cows often get turned into nice, juicy steaks.



25g butter.

2 tblsp olive oil.

4 pork tournedos, trimmed of all sinew.

50g minced lean bacon.

2 cloves of garlic, peeled, chopped.

1 small brown onion, peeled and finely chopped.

100g of mushrooms cleaned, diced.

Salt to taste.

½ cup red wine.

1 cup beef stock.

Salt and pepper to taste.

¼ cup basil leaves.

Leaves of 3-4 sprigs thyme.



Heat the oil and butter over a hot flame. Sear the meat on both sides 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. Fry the garlic until beginning to turn golden, add the onion and mushrooms, season with salt and pepper, and sauté for a further 2-3 minutes.

Add the wine and the stock, stir well and simmer until reduced by half. Place the tournedos back in the pan, cover and cook for a further 2-3 minutes or until done to taste. Stir the herbs through, then place the tournedos on warm plates, smother with the mushroom and bacon and a little of the sauce. Pour the remainder of the sauce into a jug, and serve immediately, the jug on the side.


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


Serves: 2.

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