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 recipes.

Tonight’s June 1, 2010 dinner:

Steak with Sauce Bordelaise
Roasted Rosemary Potatoes
Green Salad

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

This field is for validation purposes and should be left unchanged.

If you enjoy this delicious steak with sauce bordelaise recipe, look at my other recipes.

New York Steak Au Poivre with Balsamic Reduction

Tiramisu – Classic Italina Dessert

Prawns with Lemon, Chives Butter Sauce


Steak with Sauce Bordelaise

No ratings yet
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 6 ounces Steaks 4 6-ounces Steaks of your choice 1 inch Thick
  • 6 tbsps unsalted butter 6 tablespoons unsalted butter
  • 3 tbsps shallots 3 tablespoons of finely sliced shallots
  • 3 tbsps chopped Italian parsley 3 tablespoons chopped Italian parsley
  • 1.5 tbsp Dijon mustard 1 to 1 ½ tablespoons Dijon mustard
  • 0.33333333333333 cup wine white red ¼ to ½ cup wine (white or red)
  • 0.25 cup heavy cream ¼ cup heavy cream
  • 0.25 tsp sugar ¼ teaspoon sugar
  • 4 russet potatoes 4 medium russet potatoes peeled and cut Into 1" cubes
  • 4 tbsps olive oil 3-4 tablespoons olive oil
  • rosemary fresh or dried rosemary cut in small pieces


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


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


Calories: 587kcal | Carbohydrates: 39g | Protein: 13g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 104mg | Potassium: 1013mg | Fiber: 2g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 12.1mg | Calcium: 49mg | Iron: 2.7mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram