How to make Sauce Bordelaise with Steak
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare steak it's a match made in heaven.
INGREDIENTS
• 1 Tbsp olive oil
• 50 g butter, chopped
• 4 golden shallots, finely diced
• 1 - 2 cloves garlic, finely diced
• 500 ml red wine
• 300 ml beef stock
• Salt and pepper
• 1 Tbsp fresh chopped parsley
• 2 x 300 g steaks, cooked to your liking and rested
FULL METHOD & PRINTABLE RECIPE CARD
bit.ly/bordelai...
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The chef is in love w the word “beautiful”
I had tried at least twenty times to make this sauce, finally it turned out right after watching your video. Thank you 👍👍👍
Needing to learn sauce making; thenlook for a frenchman. I have improved out of sight following these clips Thanks Manu; I watched you from back in your ready steady cook days.
@Wally Banter May I ask in what way?
"I think a bit more butter - just because!" Ha ha, " . . . just because I'm a Frenchman" more likely. French alternative national anthem = Monter au Beurre.
I like the kitchen design, love the tips! Gonna take a note on this
This is fantastic. Thank you.
The output is wonderful
Looks delicious. Think this would be good on a nice thick piece of beef Wellington? I am looking for a nice sauce for my husband's Wellington this year
I season the steaks with a Knorr beef stock cube seasoning paste and the bordelaise sauce with a Knorr beef stock pot.
Bruh Marco p white much
Bordelaise can you make it without the seared of the steak? make the sauce before the skat?
This is really informative, answering many of my question.
Sneak some bone marrow pieces at the end and infuse thyme into the red wine reduction, but good base recipe for the home cook.
is the butter salted or unsalted ?
If nothing else is stated, always assume salted. But always test the sauce before you eat it. If it's not salty enough, add salt.
I thought you needed an oil with a higher smoke point like canola to sear a steak
Beautiful steak and no question about this one. I will use less butter though thank chef
I know it all turns out well in the end (yes steak lover here). but i never understood why people feel they should use a High Temp Oil when u are also going to add one of the Lowest temp oils as well (butter).
the smoke points average
@@primedirective00 I see your point, it would raise the butters maybe? But as far as I know oil is oil as far as cooking goes and butter is usually added for. flavor. Spooning oil and fats onto a steak as it caramelizes will tend to keep the meat moistened and not crisp (which I personally like) so I can see the benefits of that. If you want a real buttery taste just add browned butter on top as it rests, lol.
What kind of pan is that? Would this work in a non stick pan?
What kind of oil do you use?
No. You don’t put the sauce on top of the steak, can’t see then the med rare. Chefs in France therefore surround the steak w the wine sauce. But none on top
Look how Koffman does it
Beautiful... beautiful... beautiful... beautiful... English boasts more than 70,000 adjectives. A thesaurus can help you experience the wonders of them all, mon ami.
is this recipe in your book "French For Everyone"?
Will make it tmr as I have run out of idea for tmr' s meal :)
Just one question: how long does it take to prepare the sauce? What about the steak? Does it stay warm?
I've made this a few time and if you cook it all in the same pan, it takes about 25-35 minutes in total slow and low
The steak retains a fair amount of heat afterwards but the sauce is what returns the heat to the steak
The point of resting the steak is to allow it to finish cooking, since the presence of heat continues to cook the steak even after removing it from the hot pan
Hi mate what kind of butter do you use plz? thanks
Always cook with unsalted butter
How is he doing a flambe with wine?
Why is the camara in the next room?
song please?
when r u making puff pastry?!?
Very nice video but the music is annoying and adds nothing to this great video. The kitchen noise is the best music ever for cooking videos.
The cameraman is like a stalker hiding behind the corners
Can I thicken this with flour?
Good video, nice set up, but...i don't think shooting from that angle was the best choice
Fire the director
MANU, MY FUTURE HUSBAND 🥰
I think he is every ones future husband! haha
Nice tutorial, but I feel a bit seasick with the floating camera-work. It was too close at times (show the whole frying pan!) too far away at others, and constantly bobbing and weaving.
Never never slice a state to serve. it will be cold by the time it is eaten. Keep in on piece and it will stay warm and be much more flavorful
what kind of knife is that? looks like a Santoku but I'm not sure
lawra Weltreich Doesn't look particularly sharp. With my knives [it is also depends very much oh sharpening them properly] I don't need to do any "sawing" motion, to cut a medium-rare steak. One stroke and it is through...
Why are u not basting the steak.
a good tip: use the same wine for the sauce as you are drinking. don't use cooking wine, don't use shitty 5 dollar wine. you deserve it.
Cooking wine, no, but if the $5 wine is drinkable then use that all day
No. Use iron pan to cook steak
touch meat, touch salt, touch butter, touch meat, touch parsley
boo doo LOL, scardy cat.
Mkr judge ahh yay
“Don’t spend a lot of money, 15 - 20 bucks is perfect”... never paid more than 5€ for a wine.
In the us the 5 euro wine is at least 10 to 15 dollars.
maxigol1977 why?
maxigol1977 he’s talking AUD.
If the wine doesn't taste good from the glass, don't cook with it.
Just melt 50g of butter and pour it on the steak.
He’s scratching his plastic pan w a steel whip
🙏🦋🌟🪷🤩🎼🧩🌈💎🛸
The French Gordon Ramsey?
When you pour in slowmo, i don't know how much you're pouring. lol.
add that much butter to any pan juices and it will taste amazing! (undisputed fact) True Saucier skill, is making an amazing sauce without relying on butter as the base of the recipe...
Oh..punaise,et en français? Serait-ce possible ? ? ?
Nice Campbells stock advertisement!
Not quite a bordelaise
fatmanstan No it isn't. Look like a modern very simplified version. More a red wine pan sauce than a bordelaise.
No thyme, no bay leaf, no lemon juice, no bone marrow. It's not a bordelaise at all.
@fatmanstan - it's a simplified version to cook at home. If you want to faff around with bone marrow etc etc on a Sunday afternoon, go ahead lol. I've made it and it's a delicious sauce
first the wine MUST be a bordeaux wine ... to make bordelais sauce .. that is how it got its name of bordelais ... what he made is just a simple red wine sauce in the bordelais style
@@T1000-s4j but it s not a Bordelaise. It s like ordering a Renault and getting a Dacia....
Tips for your cameraman... go inside the kitchen. Use less slo-mo. It looks like we're peeping toms and it really is annoying lol.
wow santino marella is now a chef
COOOBBRAA
parsley is a crime use thyme god
Omg I know Manu is French and his accent makes it hard to understand. The subtitles however is terrible
Don't spend a lot of money. 20 bucks. WTF dude
The sauce looks good and the chef looks to be experienced, but sorry it's not a sauce bordelaise. Sauce bordelaise is a demi glace with red wine, to which you add and melt in bone marrow at the end. This is perhaps a red wine and beef stock jus with parsley. Change the title please...!
bullshit use the best wine you can afford for maximum flavor. Also no need to use that much butter you are eating steak not butter.
are you married
Far too much butter for 2. Nice recipe though!
Nah
never enough butter
he's french, the main ingredient in french cuisine is butter, like a lot of butter :p
you kneed to buy a knif.
That's not Sauce Bordelaise, that's Julia Child Butter Delight.
20 mins out of fridge gives steak room temp. Hmmm. This mutant fungus failed in Sydney & Melbourne.
He wears the same shirt in every video.
Also, he apparently doesn't know what Sauce Bordelaise is.
This is a red wine pan sauce.
I don't understand how you can cook a steak properly in a scorching high heated pan with butter, once the butter is burnt even before you put the steak in the pan the butter is burnt and ruined, it's basically poison to eat. I never cook steaks unless I have canola or vegetable oil because I know how high a heat these oils can withstand, the only way I would use butter is maybe a minute before the steak is cooked to baste it at the very end.
Maksim Vucetic - Wrong! You melt the butter until foaming, then add the steak. I cook mine like this now. Amazing
Clarified butter has one of the highest cooking temps.
@Maksim Vucetic - He also added olive oil to the pan before adding the butter which stops the butter from burning.
Maksim, it's called "Ghee," or "clarified butter. You melt the butter and remove the solids. What's left over is a tiny bit of water and lots of pure butter oil, which has a very high smoking temp.
c d no it doesnt
Loved your video but never, ever use non-stick cookware as it is PTFE or polytetrafluoroethylene. It is lethal to use especially when heated up.
Pepper before will burn the steak not a good look. Most chef in fine dining do not salt and pepper their steak before they cook they si after it is ready and still cooking on its own.
fake bordelaise, by the way you should speak English
go to eat your shitty food and let french cook ;)
did he set the red wine on fire?
Pauline Naisubi its called flambe, it burns off the alcohol and leaves the deep flavor of the wine behind because as he said, the alcohol is bitter and will mess up the sauce
I knew you could flambé with spirits but not with wine. I thought the alcohol content had to be higher than it is in wine.
No. He’s cooking the steak at too high a temp.
Look how koffman does it
I love this recipe! I I a uaually strain the sauce at the end though, I also use either chicken stock or veal stock or demi glace instead of beef stock, I think it adds more flavor than beef stock, that's just me though. I like to serve this with a great Côte de Beouf.
For two reasons: the shallots have already flavored the sauce, so technically there is no need for them, and also because a strained sauce makes a better presentation. If you're serving this "home style," then no need to worry about straining; but if your boss comes over for dinner ... strain the sauce.
never use chicken stock with beef .. use consomme or beef stock .. or vegetable stock .. chicken stock adds too much fat and doesnt reduce as well
How about a $7 bottle of Shiraz?
I would season the bordelaise with Knorr beef stock cube.
Who put butter at the beginning?
oh la la. shaky camera. the guy is a true holliwood superstar
Meanwhile your steak is getting no cold AF.
does wine get flamed so easy i thout only strong alcohol will make a flame
I love MANU!
Do you use salted or unsalted butter?
Always unsalted
Dear Manu,
I am so happy
To see you and these recipe is my nb 1
Here in Croatia
We have prima quality
Meat..and wine..
Bravo.
You are my best Chef
and I like you as a person!!
"15-20 bucks" yeah I got it 7-8 bucks boss
je nie pas que ça a l'aire savoureuse mais c'est trop de beurre I faut dire.
Yummylicious...
My mouth is watering!
Good job, Manu.
Woow just yummm 😋😋😋
How do I make this without using alcohol. Please help Manu
VW2015 use non alcoholic red wine
That looks delicious! Thanks for the tutorial.
Can this work in a non stick pan?
No. You want to develop the fond (crusty bits) at the bottom, which form the base of the sauce.
Love the "Stak"
no bordeaux ... not a bordelais sauce ... just a red wine sauce ... bordelais is made exclusively with bordeaux wine ...
0623kaboom why?
Very impressive, I added wild mushrooms, Morels. Please try that just once for me.
Thank you, from Chef Littlebear
$20 is „not too expensive“ for a wine that you are going to cook off...
Dressed up for us, didn't he?
The steaks are too thin for medium rare, but it looks like you pulled it off. Also, you should make your own stock- much better! Ew! too much butter! Forget the parsley, use sage. :-)
Hmmmmmm no... more butter the butter ! ^^
Salt and more salt 😲