40 min serves 6-8

Bordelaise Steak Sauce

Bordelaise is a classic French sauce for beef. You can use the bottom of a sauté pan to crush the peppercorns. Using unflavored gelatin in pretty much any sauce adds body and gloss, just make sure to dissolve it in room temperature liquid first. If your sauce becomes firm, like Jell-o, as it cools, simply rewarm it to liquify.

ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Medium


  • 2 Pre Brands Filet Mignon or Petite Sirloin Steaks
  • 3 shallots, finely diced (about 1/4 C)
  • 3/4 C dry red wine
  • 10 whole black peppercorns, crushed
  • 1/2 t unflavored gelatin
  • 1 C beef stock
  • 1 T brandy or Cognac
  • 2 T butter, room temperature
  • Pinch of cayenne pepper
  • Pinch of salt (about 1/8 t)
    1. Put shallots and wine in a medium sauté pan over medium heat and bring to a simmer.
    2. Add the peppercorns (You can use the bottom of a sauté pan to crush the peppercorns) and continue to simmer, stirring occasionally until the liquid is reduced by about half.
    3. While the shallots and wine are reducing, stir the gelatin into the stock.
    4. When the shallot wine mix has reduced (about 10 minutes) add the stock and bring to a boil. Then, stir in the brandy, and reduce to a simmer. Then cook for an additional 5 minutes.
    5. Remove from heat and swirl in the butter.
    6. Strain sauce through a fine mesh sieve, pressing down on the shallot mix to extract as much flavor as possible. Sauce will keep for 2 weeks in the refrigerator. Rewarm gently in a saucepan before serving.
    Made with Pre©

    Petite Sirloin - 10 Pack

    • 30g

    • 62%

      Less fat*
    • Petite Sirloin - 10 Pack
    • 134mg

    • 78mg

      Omega 3s

    Find this product in store

    *vs. USDA Data for Choice Petite Sirloin Steak


    Bordelaise Steak Sauce

    Amount per 63g

    • 63g

      1 serving
    • 43kcal

    • .99g

    • 85mg

    • .3g

    • 2.92g

    • 1.49g

    • .56g


    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt