Red Wine Reduction Sauce For Steak (Bordelaise)

Pro tips

• Cook shallots over medium heat for exactly 8 minutes—they should be softened and just turning golden, not browned, to avoid bitterness.
• Whisk the red wine in slowly after the flour to avoid lumps; the flour creates a roux that thickens the sauce as it reduces.
• Use a fine mesh strainer and press firmly on the solids to extract all liquid and ensure a smooth, silky texture.
• Add cold butter off the heat or on very low heat, whisking constantly; this prevents the sauce from breaking and creates the signature glossy finish.

Substitutions

• Dry red wine → dry white wine or dry vermouth (sauce will be lighter in flavor and color)
• Beef stock → chicken stock or vegetable stock (milder flavor; reduce by slightly more to concentrate)
• Unsalted butter → salted butter (reduce added salt in step 4 to compensate)

Storage & make-ahead

Store cooled Bordelaise in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, then whisk in fresh cold butter before serving.

Equipment

fine mesh strainer · large saucepan · whisk

Can I make Bordelaise sauce ahead of time?

Yes. Prepare through step 4 (straining), cool completely, then refrigerate for up to 3 days. Gently reheat over low heat, then whisk in cold butter just before serving.

What type of red wine should I use?

Use a dry red wine you'd drink—Bordeaux, Burgundy, or a similar medium-bodied wine. Avoid very cheap or overly tannic wines, as they can make the sauce taste bitter after reduction.

Why isn't my sauce thickening?

The sauce thickens as it reduces by half. Ensure you're simmering (not boiling gently) and give it time. If still thin after 15–20 minutes, mix 1 teaspoon cornstarch with 1 tablespoon cold water, whisk in, and simmer 1 minute more.

Can I use pan juices instead of beef stock?

Yes—the recipe notes you can use pan juices from your steak. Deglaze the pan with red wine first, scraping up browned bits, then proceed with step 3.

What if the sauce breaks after adding butter?

Remove from heat immediately. Whisk in 1 tablespoon cold water or beef stock off heat, a little at a time, to re-emulsify. Keep the pan on low heat and whisk constantly.