Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter and shallots. Traditionally, bordelaise sauce is served with grilled beef or steak.
The term flambé [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambé means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor of the liqueur to the foods without adding the alcohol.
Always remove the pan from the heat source before adding the liquor to avoid burning yourself. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.
Rib Eye with Bordelaise Sauce
Entrecôte à la Bordelaise
6 Rib-eye steaks (about 7 oz each)
6 shallots, peeled and chopped
2½ Tbs Cognac
1 cup Bordeaux wine
2½ Tbs butter, chopped
Salt and pepper
Pan-fry the steaks over high heat for 5 minutes on each side. Remove, set on a plate, and keep warm.
Sauté the shallots in the same pan. Flambé the pan with the cognac, and deglaze with the Bordeaux, scraping up the bits on the bottom of the pan. Allow the sauce to reduce by half, then whisk in the chopped butter and season with salt and pepper.
Drizzle the sauce over the steaks and serve.