Steak with Sauce Bordelaise

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

We are already in June!!! Cannot believe how fast time flies… Tonight Steak with Sauce Bordelaise was previously published on February 11, 2010. It is one of our favorite’s recipes.

Tonight’s June 1, 2010 dinner:

Steak with Sauce Bordelaise
Roasted Rosemary Potatoes
Green Salad

Giangi's Kitchen Signature

 

Nutrition Facts
Steak with Sauce Bordelaise
Amount Per Serving
Calories 587 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 18g 90%
Cholesterol 91mg 30%
Sodium 104mg 4%
Potassium 1013mg 29%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 1g
Protein 13g 26%
Vitamin A 14.9%
Vitamin C 14.7%
Calcium 4.9%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Steak with Sauce Bordelaise

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 4 6-ounces Steaks of your choice 1 inch Thick
  • 6 tablespoons unsalted butter
  • 3 tablespoons of finely sliced shallots
  • 3 tablespoons chopped Italian parsley
  • 1 to 1 ½ tablespoons Dijon mustard
  • ¼ to ½ cup wine (white or red)
  • ¼ cup heavy cream
  • ¼ teaspoon sugar
  • 4 medium russet potatoes peeled and cut Into 1" cubes
  • 3-4 tablespoons olive oil
  • fresh or dried rosemary cut in small pieces

Instructions

  1. In a heavy bottom pan over medium-high heat melt 3 Tbs of butter. When the butter foam begins to subside, sauté the steaks. When the steaks are cooked to your liking, remove from pan, place them on a platter and cover with foil to keep warm.

  2. Lower the heat under the pan to medium and add the rest of the butter, shallots, parsley and mustard. Mix well to form a smooth paste, add the wine to the pan and bring to a boil. Add the sugar, the heavy cream. Salt and pepper to taste.

  3. When reduced to a thick consistency, add the steaks and any of the juices on the platter. Reheat for a few minutes and serve.

ROASTED ROSEMARY POTATOES
  1. Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes.

  2. Place the potatoes on the cookie sheet and sprinkle generously with the salt.

  3. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.

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