Bordelaise Sauce, Creole Style

Bordelaise Sauce a la Creole


  • An Onion, or 2 Shallots
  • A Tablespoonful of Olive Oil
  • Salt and Pepper to Taste


Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the onion saute well, and pour the Sauce over tenderloin filets or sirloin steaks, when it is desired to serve these a la Bordelaise. a tablespoonful of Red Wine may be added to the Sauce.