Bordelaise Sauce


  • 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


  1. Heat the olive oil in a saucepan over medium heat.
  2. Add the shallots and garlic and cook until they are soft and translucent, about 2-3 minutes.
  3. Pour in the red wine and stir to scrape up any browned bits from the bottom of the pan.
  4. Add the beef broth, tomato paste, bay leaf, and thyme sprigs to the saucepan.
  5. 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.
  6. Remove the bay leaf and thyme sprigs from the saucepan.
  7. Using an immersion blender or regular blender, puree the sauce until it is smooth.
  8. Return the sauce to the saucepan and whisk in the butter cubes until they have melted and the sauce is smooth.
  9. Season the sauce with salt and freshly ground black pepper to taste.
  10. 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!