Recipes tagged with « Steak Sauce »

Twist Bordelaise Sauce

Rich, reduced red wine and demi-glace sauce with roasted bone marrow and fresh herbs. Uses veal demi-glace instead of traditional beef. Replaces cognac with aged sherry. Brown sugar swaps with maple syrup for earthiness. Roasts marrow to coax fat release before quick sear. Sauce reduced until glossy, clings to meat. Finishes with tarragon and parsley mix. Aromas of caramelized shallots and roasted marrow dominate. Best with grilled ribeye or robust steaks. Practical moves to salvage marrow if stubborn. Emphasis on texture contrasts and layering deep savory notes.