Steak with Bordelaise Sauce

Entrecôte à la Bordelaise

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Glorious French Food

By James Peterson

Published 2002

  • About

For the last 100 years or so, bordelaise sauce has been made with red wine and has contained little cubes of marrow. In the first half of the nineteenth century, it was made with white wine—Carême called for Sauternes, tarragon, lemon, cloves, bay leaf, and veal broth—but here I give the “modern” version. The marrow is a nuisance if you’ve decided to do this at the last minute, since marrow is best if soaked overnight in salt water. So unless you’ve got a butcher on the corner and are think