- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 sprigs of fresh thyme
- 2 tablespoons unsalted butter, cut into small cubes
- Salt and freshly ground black pepper
- Heat the olive oil in a saucepan over medium heat.
- Add the shallots and garlic and cook until they are soft and translucent, about 2-3 minutes.
- Pour in the red wine and stir to scrape up any browned bits from the bottom of the pan.
- Add the beef broth, tomato paste, bay leaf, and thyme sprigs to the saucepan.
- Bring the mixture to a boil, then reduce the heat to low and simmer until the sauce has reduced by half, about 20-25 minutes.
- Remove the bay leaf and thyme sprigs from the saucepan.
- Using an immersion blender or regular blender, puree the sauce until it is smooth.
- Return the sauce to the saucepan and whisk in the butter cubes until they have melted and the sauce is smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Keep the sauce warm until ready to serve.
Serve the Bordelaise Sauce over your favorite cut of beef, such as filet mignon or ribeye, and enjoy!