Monday, February 9, 2009

Bordelaise Sauce

Back in December when I was reading Saveur, Kurt happened to glance over my shoulder while I was on the page about Bordelaise sauce. He felt certain that this was something I should definitely try, and he was all too willing to humbly offer his services as taste tester. Classic French sauces are interesting to me, even when they’re made with veal demi-glace and served on red meat. I’m intrigued by the thought of making them and learning from the process. And, so it was that Kurt had his lucky day. He got to select a nice, big filet mignon and grill it as desired while I tinkered in the kitchen with Bordelaise sauce.

I’ve read all about how amazing veal stock is on Ruhlman’s blog and in his The Elements of Cooking, and I suspect I’ll make some one of these days. This was not, however, that day. The Saveur article also includes step by step instructions for making veal stock and reducing it into demi-glace. I brazenly blew off all of that. I went straight to Whole Foods and searched for a pre-made veal demi-glace. They were out. The guy at the meat counter suggested I ask in prepared foods. The guy in prepared foods said no, they never have it there, and don’t I know how to make it. Yes, I’ve read about how to make it, but I’d somehow misplaced the eight or so hours I would need to do so. Onward I went to Central Market where I found a very good, albeit packaged, veal demi-glace.

Wine with shallots, bay leaf from my tree, and some thyme simmered and reduced. The slacker demi-glace was added. The filet was grilled, and juices were collected on a plate where it rested. A scant tablespoon of butter, I thought there'd be more, was whisked in, and the steak juices and some parsley were added to the sauce. The steak was sprinkled with rosemary and thyme, was set into a puddle of sauce, and received a dab of sauce on top. Did I, the red meat abstainer, taste this celebration of veal and beef? Of course I did. I had to know. I think I’ve used the phrase depth of flavor before but I shouldn’t have because this was what depth of flavor truly is. It was a velvety, luscious, beautiful thing. I haven’t converted into a beef eater or anything, but I do have a renewed appreciation for French classics.


19 comments:

  1. That sauce looks absolutely satin smooth delicious!

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  2. Your sauce has such a beautiful color, it looks like it has the perfect texture and consistency too :)!

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  3. I love the color of that sauce!!! OMG! The meat looks so tender too!

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  4. Oh, wow, this sounds so good! I love Bordelaise Sauce!

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  5. My hubby, aka Meat Boy, would totally swoon over that silky-sauced steak.

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  6. That bordelaise looks perfect on the Fillet Mignon! Love your pictures!

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  7. Lisa, thanks for the tip as to where to find the veal demi-glace. This really looks inviting.

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  8. Ahhhh, now that is a perfect steak!

    One of my duties as a Garde Marnier Chef was to make the sauces. This is right on girl...I had steak on the brain too, and picked up the prettiest ribeye's I had ever seen, and they were great.

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  9. Love how you casually threw out there that you have a bay tree:-) That sauce looks incredible. I'm a beef eater, but I think I'd eat old leather boots if it had enough of this sauce drizzled on top!

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  10. looks perfect, simply perfect. your pictures are always great.

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  11. WHat an amazing sauce! Sounds delicious and perfect with beef. I'll have to look out for this demi-glace.

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  12. that sauce makes an already gorgeous slab o' meat even more stunning!

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  13. You've made me want to try this. I am also jealous (in a nice way) of the bay leaf from your tree :) Have always wanted to try growing one but the quick and sad demise of my lemon tree has held me off.

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  14. What gorgeous color! This sauce sounds luscious. Especially with that tender looking piece of meat. Yum.

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  15. Now I am craving a serous slab of beef.

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  16. ugghhhhhhhh. homer simpson-like drool...

    my jaw dropped when i saw these pictures!

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  17. Veal stock is one of those things I intend to make but never get around, too. It's nice to hear that a pre-made version worked out.

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  18. That steak looks so good covered in that rich sauce! Bookmarked

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  19. Mmmm, that looks so rich and indulgent.

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