18 Creamy Bordelaise Sauce Recipes Perfect for Steak

There’s nothing like a rich, velvety bordelaise sauce to turn a simple steak into a showstopping meal. Whether you’re craving classic French elegance or a modern twist on this savory red wine reduction, we’ve rounded up 18 luscious recipes that’ll make every bite unforgettable. From quick weeknight versions to slow-simmered masterpieces, get ready to drizzle, dip, and devour—your perfect steak companion awaits!

Classic Beef Tenderloin with Bordelaise Sauce

Nothing says “special occasion” like a perfectly seared beef tenderloin draped in a rich, wine-infused Bordelaise sauce—it’s fancy without the fuss.

Ingredients:

• 1 (2–3 lb) beef tenderloin, trimmed
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 shallots, finely minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tsp fresh thyme leaves
• 1 tbsp cold unsalted butter, cubed

Instructions:

1. Sear the beef: Preheat oven to 425°F. Rub the tenderloin with 2 tbsp olive oil, then coat evenly with 1 tbsp kosher salt and 1 tsp black pepper. Heat a large oven-safe skillet over high heat. Sear the beef on all sides until deeply browned, about 3 minutes per side.
2. Roast: Transfer the skillet to the oven and roast for 15–20 minutes, or until a thermometer reads 125°F for medium-rare. Remove and let rest 10 minutes.
3. Make the sauce: In the same skillet (off heat), melt 2 tbsp butter over medium. Add shallots and cook until soft, 2 minutes. Pour in 1 cup wine, scraping up browned bits, and simmer until reduced by half, 5 minutes. Add 1 cup beef stock and 1 tsp thyme; simmer until slightly thickened, 8–10 minutes. Swirl in 1 tbsp cold butter until glossy.
4. Serve: Slice the tenderloin and drizzle with warm Bordelaise sauce.

The magic here? That silky, reduced-wine sauce clings to every slice, balancing the beef’s richness with a touch of herbaceous brightness.

Tip: For extra flavor, tie a few thyme sprigs to the beef while roasting—just remove before slicing.

Grilled Ribeye Steak with Red Wine Bordelaise

Nothing beats a perfectly grilled ribeye, especially when it’s draped in a rich, velvety red wine bordelaise sauce—this is steakhouse luxury at home.

Ingredients:

• 2 (1.5-inch-thick) ribeye steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 shallot, finely minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tsp fresh thyme leaves

Instructions:

1. Prep the steaks: Pat the ribeyes dry with paper towels, then rub with 1 tbsp olive oil. Season evenly with 1 tsp salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
2. Grill the steaks: Preheat a grill or cast-iron skillet to high heat (about 450°F). Cook the steaks for 4–5 minutes per side for medium-rare (130°F internal temperature). Transfer to a plate, tent with foil, and rest for 10 minutes.
3. Make the bordelaise: In a saucepan over medium heat, melt 2 tbsp butter. Add the shallot and cook for 2 minutes until softened. Pour in 1 cup red wine, scraping up any browned bits, and simmer until reduced by half (about 5 minutes). Stir in 1 cup beef stock and 1 tsp thyme; simmer for 8–10 minutes until slightly thickened.
4. Serve: Slice the steaks against the grain and drizzle generously with the bordelaise sauce.

The magic here is in the sauce—its deep, wine-kissed richness clings to every bite of the juicy ribeye, making it feel like a special occasion even on a weeknight.

Tip: For extra flavor, spoon a little melted butter over the steaks while they rest.

Pan-Seared Filet Mignon with Creamy Bordelaise

This pan-seared filet mignon with creamy bordelaise is a restaurant-worthy dish that’s surprisingly simple to make at home—perfect for impressing guests or treating yourself.

• 2 (6-oz) filet mignon steaks, 1.5 inches thick
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp finely chopped shallot
• 1 tsp fresh thyme leaves

1. Pat the filet mignon dry with paper towels. Rub with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Sear the steaks for 4 minutes per side for medium-rare (or until desired doneness). Add 1 tbsp butter in the last minute, tilting the pan to baste the steaks. Transfer to a plate and tent with foil.
3. In the same skillet, sauté 1 tbsp shallot for 1 minute until softened. Pour in 1/4 cup red wine, scraping up browned bits, and simmer until reduced by half (about 2 minutes).
4. Stir in 1/2 cup beef broth, 1/4 cup heavy cream, 1 tsp Dijon mustard, and 1 tsp thyme leaves. Simmer for 3–4 minutes until slightly thickened.
5. Return the steaks to the skillet, spooning sauce over them for 1 minute to rewarm. Serve immediately.

The rich, velvety bordelaise clings beautifully to the buttery filet, making every bite luxurious. Tip: For extra depth, use a splash of balsamic vinegar in the sauce.

Roasted Chicken Breast with Bordelaise Drizzle

This elegant yet simple dish turns basic chicken into a restaurant-worthy meal with a rich, velvety bordelaise sauce that’s easier to make than you’d think.

Ingredients:

• 2 boneless, skin-on chicken breasts
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp butter
• ½ cup dry red wine (like Cabernet Sauvignon)
• ½ cup beef stock
• 1 shallot, minced
• 1 tsp fresh thyme leaves
• 1 tbsp cold butter, cubed

Instructions:

1. Roast the chicken: Preheat oven to 400°F. Rub chicken breasts with 1 tbsp olive oil, then season with 1 tsp kosher salt and ½ tsp black pepper. Place skin-side up in an ovenproof skillet and roast for 25–30 minutes until internal temperature reaches 165°F.
2. Make the bordelaise: While chicken cooks, melt 1 tbsp butter in a saucepan over medium heat. Add minced shallot and sauté for 2 minutes until soft. Pour in ½ cup red wine and simmer until reduced by half, about 5 minutes. Add ½ cup beef stock and 1 tsp thyme leaves; simmer 5 more minutes until slightly thickened. Remove from heat and whisk in 1 tbsp cold butter until glossy.
3. Serve: Drizzle warm bordelaise over sliced chicken breasts.

The magic here is in the sauce—its deep, savory notes cling to every bite of juicy chicken, making it feel indulgent without fussy techniques.

Tip: For extra-crispy skin, pat chicken dry before seasoning and start it in a hot skillet on the stovetop for 2 minutes before transferring to the oven.

Herb-Crusted Lamb Chops with Bordelaise Glaze

These elegant lamb chops are coated in a fragrant herb crust and drizzled with a rich bordelaise glaze—perfect for impressing guests without spending hours in the kitchen.

Ingredients

• 8 lamb loin chops (1-inch thick)
• 2 tbsp olive oil
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup red wine
• 1 tbsp butter
• 1 tsp Worcestershire sauce

Instructions

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Pat lamb chops dry and sear for 2 minutes per side until browned. Transfer to a plate.
2. In a bowl, mix breadcrumbs, rosemary, thyme, garlic, 1 tsp salt, and 1/2 tsp black pepper. Press the mixture onto both sides of each chop.
3. Return chops to the skillet and bake for 10 minutes for medium-rare (or until desired doneness).
4. Meanwhile, make the glaze: In a small saucepan, simmer red wine over medium heat until reduced by half, about 5 minutes. Whisk in 1 tbsp butter and 1 tsp Worcestershire sauce until glossy.
5. Drizzle glaze over chops before serving.

The crispy herb crust locks in the lamb’s juices, while the bordelaise adds a luxe, restaurant-worthy finish.

Tip: Let the chops rest for 5 minutes after baking—the crust will stay extra crisp!

Bordelaise Sauce with Garlic Mashed Potatoes

Rich, savory bordelaise sauce draped over creamy garlic mashed potatoes is the ultimate comfort food upgrade—elevating weeknight dinners to something special.

Ingredients:

• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, minced
• 4 tbsp unsalted butter, divided
• 1/2 cup heavy cream
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper (for potatoes)
• 1 tbsp olive oil
• 1/2 cup finely chopped shallots
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tsp fresh thyme leaves
• 1/2 tsp salt (for sauce)
• 1/4 tsp black pepper (for sauce)

Instructions:

1. Mashed Potatoes: Boil potatoes in salted water for 15 minutes until fork-tender. Drain and return to the pot. Add 2 tbsp butter, minced garlic, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth. Cover to keep warm.
2. Bordelaise Sauce: Heat olive oil in a skillet over medium heat. Sauté shallots for 3 minutes until soft. Add red wine, scraping up any browned bits, and simmer for 5 minutes until reduced by half. Stir in beef stock, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes until slightly thickened. Whisk in remaining 2 tbsp butter until glossy.
3. Serve: Spoon mashed potatoes into bowls and generously ladle bordelaise sauce on top.

The magic here? The sauce’s deep, wine-infused richness clings to every velvety bite of garlicky potatoes—no fancy steak required.

Tip: For extra silkiness, press the mashed potatoes through a fine-mesh sieve before adding the cream.

Seared Duck Breast with Rich Bordelaise Sauce

This restaurant-worthy dish is easier than you think—crispy-skinned duck meets a velvety red wine sauce for a showstopping meal.

Ingredients

• 2 boneless duck breasts (about 6 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup finely chopped shallots
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 2 tbsp cold unsalted butter, cubed
• 1 tsp chopped fresh thyme

Instructions

1. Score the duck: Pat duck breasts dry and score the skin in a crosshatch pattern (avoid cutting into the meat). Season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Sear the duck: Heat olive oil in a skillet over medium-low. Place duck skin-side down; cook 8–10 minutes until golden and crisp. Flip and cook 3–4 minutes for medium-rare. Transfer to a plate, tent with foil.
3. Make the sauce: Pour off all but 1 tbsp duck fat. Add shallots; sauté 2 minutes until soft. Pour in red wine, simmer 5 minutes until reduced by half. Add beef stock and thyme; simmer 8–10 minutes until thickened slightly. Whisk in butter until glossy.
4. Slice and serve: Slice duck against the grain, drizzle with sauce.

The magic here? Rendering the duck fat slowly for crackling-crisp skin—no fancy tools required.

Tip: Let the duck rest 5 minutes before slicing to keep it juicy.

Beef Wellington with a Bordelaise Finish

This showstopping dish combines tender beef, rich mushroom duxelles, and flaky pastry—all crowned with a velvety red wine sauce.

Ingredients:

• 1 (1.5 lb) beef tenderloin, trimmed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus extra for seasoning
• 1/2 tsp black pepper
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 sheet frozen puff pastry, thawed
• 2 tbsp Dijon mustard
• 4 slices prosciutto
• 1 egg, beaten (for egg wash)
• 1 cup dry red wine
• 1/2 cup beef stock
• 1 tbsp cold unsalted butter, cubed

Instructions:

1. Sear the beef: Heat 1 tbsp olive oil in a skillet over high heat. Season beef all over with 1 tsp salt and 1/2 tsp black pepper. Sear for 2 minutes per side until browned. Brush with Dijon mustard and let cool.
2. Make the duxelles: In the same skillet, melt 2 tbsp butter with remaining 1 tbsp olive oil. Add mushrooms and thyme; cook 8 minutes until dry. Season lightly with salt.
3. Assemble: Lay prosciutto slices on plastic wrap, spread with duxelles, then place beef on top. Roll tightly and chill 15 minutes. Wrap in puff pastry, brush with egg wash, and bake at 400°F for 25–30 minutes until golden.
4. Bordelaise sauce: Simmer red wine and beef stock in a saucepan until reduced by half. Whisk in 1 tbsp cold butter until glossy.

The contrast of crisp pastry, earthy mushrooms, and the silky Bordeaux-inspired sauce makes this a restaurant-worthy centerpiece. Tip: Chill the wrapped beef before baking to prevent soggy pastry!

Bordelaise-Topped Grilled Portobello Mushrooms

These meaty portobellos get a luxurious upgrade with a rich, savory bordelaise sauce—perfect for turning a simple grill night into something special.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/4 cup beef stock
• 2 tbsp unsalted butter
• 1 shallot, finely minced
• 1 tsp fresh thyme leaves
• 1 tbsp chopped flat-leaf parsley (for garnish)

Instructions:

1. Prep the mushrooms: Brush portobellos with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
2. Make the bordelaise: In a small saucepan over medium heat, melt 2 tbsp butter. Add minced shallot and cook for 2 minutes until softened. Pour in 1/2 cup red wine and simmer until reduced by half, about 5 minutes. Stir in 1/4 cup beef stock and 1 tsp thyme leaves; simmer for 3 more minutes until slightly thickened. Remove from heat.
3. Grill the mushrooms: Heat a grill or grill pan to medium-high. Grill portobellos gill-side down for 4 minutes, flip, and grill another 3 minutes until tender.
4. Serve: Transfer mushrooms to plates, spoon warm bordelaise over each, and garnish with chopped parsley.

The deep umami of the mushrooms pairs magically with the wine-infused sauce—it’s like steakhouse flavor without the steak! Tip: For extra richness, stir a pat of butter into the bordelaise right before serving.

Braised Short Ribs with Velvety Bordelaise

Fall-off-the-bone short ribs meet a rich, silky Bordelaise sauce—this is comfort food at its most luxurious.

Ingredients:

• 4 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef stock
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour

Instructions:

1. Preheat oven to 325°F. Season short ribs with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear short ribs until deeply browned, 4–5 minutes per side. Transfer to a plate.
3. Add onion, carrots, and garlic to the pot. Cook until softened, 5 minutes. Stir in 2 tbsp tomato paste and cook 1 minute.
4. Pour in 2 cups red wine, scraping up browned bits. Simmer until reduced by half, 8–10 minutes. Add 2 cups beef stock and 4 thyme sprigs. Return short ribs to the pot, cover, and braise in the oven for 3 hours until tender.
5. Transfer ribs to a plate. Skim fat from the braising liquid, then simmer over medium heat until slightly thickened, 10 minutes. Whisk in 2 tbsp butter and 1 tbsp flour until glossy. Serve ribs drizzled with sauce.

The magic here? The wine-infused sauce clings to every nook of the melt-in-your-mouth ribs—no fancy techniques required.

Tip: For extra depth, swap 1/2 cup stock for mushroom broth.

Bordelaise Sauce with Truffle-Infused Pasta

This luxurious yet approachable dish transforms weeknight pasta into a restaurant-worthy meal with rich red wine sauce and earthy truffle notes.

Ingredients:

• 8 oz dried pappardelle pasta
• 2 tbsp unsalted butter, divided
• 1 shallot, finely minced (about 1/4 cup)
• 1 cup dry red wine (Cabernet or Merlot)
• 1 cup beef stock
• 1 tbsp chopped fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp truffle oil
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/4 cup pasta water, then toss with truffle oil and keep warm.
2. Meanwhile, melt 1 tbsp butter in a skillet over medium heat. Add shallot and cook 2 minutes until translucent. Pour in red wine and simmer 5 minutes until reduced by half.
3. Stir in beef stock, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Simmer 10 minutes until thickened to a glaze consistency. Remove from heat and swirl in remaining 1 tbsp butter.
4. Toss pasta with reserved pasta water, then plate and drizzle generously with Bordelaise sauce. Garnish with parsley.

The magic here is in the layered umami – the glossy wine reduction clings to every noodle while the truffle oil adds just enough decadence without overpowering.

Tip: For extra depth, add 1/2 oz dried porcini mushrooms (soaked and chopped) to the sauce with the shallot.

Pan-Fried Pork Medallions with Bordelaise

These tender pork medallions, draped in a rich red wine sauce, feel fancy but come together in under 30 minutes—perfect for a weeknight win.

Ingredients:

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1/4 cup finely chopped shallots
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef stock
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork medallions evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear pork for 3–4 minutes per side until golden and 145°F internally. Transfer to a plate.
3. Reduce heat to medium. Add shallots and sauté for 2 minutes until soft. Pour in red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half.
4. Stir in beef stock and thyme; simmer 5 minutes until slightly thickened. Remove from heat and swirl in remaining 1 tbsp butter.
5. Return pork to the skillet, spooning sauce over medallions to warm through.

The magic here? The glossy, velvety Bordelaise clings to every bite without requiring fancy techniques—just a good deglaze and a swirl of butter.

Tip: For extra depth, add a splash of balsamic vinegar to the sauce just before serving.

Bordelaise-Glazed Roasted Vegetables

These caramelized veggies get a glossy, savory-sweet upgrade from a rich bordelaise glaze—perfect for turning a simple side into something special.

Ingredients:

• 1 lb mixed root vegetables (carrots, parsnips, and beets), peeled and cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup bordelaise sauce (store-bought or homemade)
• 1 tbsp honey
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 425°F. Toss vegetables with olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer.
2. Roast for 30 minutes, stirring halfway, until edges are crisp and tender.
3. Meanwhile, whisk bordelaise sauce and 1 tbsp honey in a small bowl. Drizzle over vegetables and toss to coat. Return to oven for 5 minutes until glaze is sticky.
4. Sprinkle with 1 tsp fresh thyme leaves before serving.

The bordelaise adds a deep, wine-kissed richness that makes these veggies taste downright luxurious—yet they’re still weeknight-easy. Tip: For extra crunch, broil for 1–2 minutes after glazing (watch closely!).

Bordelaise Sauce with Creamy Polenta

Rich, velvety Bordelaise sauce draped over creamy polenta is the ultimate comfort dish—elevated enough for a date night but simple enough for a weeknight win.

Ingredients:

• For the Bordelaise Sauce:
• 2 tbsp unsalted butter
• 1 shallot, finely minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley
• For the Polenta:
• 4 cups water
• 1 cup coarse-ground polenta
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Make the Bordelaise: Melt 2 tbsp butter in a skillet over medium heat. Add shallot and cook for 3 minutes until softened. Pour in 1 cup red wine and simmer for 5 minutes until reduced by half. Add 1 cup beef stock, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 15 minutes until thickened slightly. Stir in 1 tbsp parsley.
2. Cook the Polenta: Bring 4 cups water to a boil in a saucepan. Whisk in 1 cup polenta and 1/2 tsp salt. Reduce heat to low and cook for 20 minutes, stirring often, until thick and creamy. Off heat, stir in 2 tbsp butter and 1/4 cup Parmesan.
3. Serve: Spoon polenta into bowls and top generously with Bordelaise sauce.

The magic here? The polenta’s creamy texture balances the bold, winey depth of the sauce—no fancy steak required for a luxurious bite.

Tip: For extra richness, stir a splash of cream into the polenta just before serving.

Grilled Salmon with a Light Bordelaise Drizzle

Elevate your weeknight dinner with this elegant yet simple grilled salmon, finished with a silky, herb-kissed Bordelaise sauce that feels restaurant-worthy.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 shallot, minced
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tsp chopped parsley

Instructions:

1. Prep the salmon: Pat salmon dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Let sit at room temperature for 10 minutes.
2. Make the sauce: In a small saucepan over medium heat, sauté 1 minced shallot in 1 tbsp butter until soft (2–3 minutes). Add 1 cup red wine and simmer until reduced by half (8–10 minutes). Stir in remaining 1 tbsp butter, 1 tsp thyme, and 1 tsp parsley. Remove from heat.
3. Grill the salmon: Heat grill to medium-high (400°F). Place salmon skin-side down and cook for 4–5 minutes until skin is crisp. Flip and cook 2–3 more minutes until internal temp reaches 125°F.
4. Serve: Drizzle salmon with warm Bordelaise sauce.

The magic here? The sauce’s bold wine depth balances the salmon’s richness without overpowering it—ideal for impressing guests without fuss.

Tip: For extra-crispy skin, press salmon gently with a spatula for the first minute of grilling.

Bordelaise Sauce with Herb-Roasted Potatoes

This rich, wine-infused Bordelaise sauce pairs perfectly with crispy herb-roasted potatoes for a restaurant-worthy meal at home.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp unsalted butter
• 1 shallot, finely minced
• 1 cup dry red wine
• 1 cup beef stock
• 1 tsp granulated sugar

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, rosemary, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Roast cut-side down for 30 minutes until golden and crisp.
2. Meanwhile, melt butter with remaining 1 tbsp olive oil over medium heat. Cook shallot for 3 minutes until softened.
3. Add wine, beef stock, sugar, remaining 1/2 tsp salt, and 1/4 tsp pepper. Simmer 15-18 minutes until reduced by half and slightly syrupy.
4. Drizzle sauce over roasted potatoes just before serving.

The magic here is how the glossy, umami-packed sauce clings to every nook of the potatoes, balancing their earthy herbs with deep wine notes.

Tip: For extra richness, whisk in 1 tbsp cold butter at the very end off-heat.

Beef Burger with a Bordelaise Topping

Elevate your burger game with this rich, French-inspired twist—a juicy patty smothered in velvety bordelaise sauce for a restaurant-worthy bite at home.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef broth
• 1 tbsp unsalted butter
• 1 tsp chopped fresh thyme
• 4 brioche burger buns, toasted

Instructions:

1. Shape ground beef into 4 equal patties, slightly larger than the buns (they’ll shrink). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook patties for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate.
3. In the same skillet, add 1/2 cup red wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes. Stir in 1/2 cup beef broth and 1 tsp thyme; cook 5 minutes until slightly thickened. Off heat, swirl in 1 tbsp butter.
4. Place burgers on toasted buns, spoon bordelaise sauce generously over each, and serve immediately.

The magic here? The glossy, wine-infused sauce clings to every nook of the burger, adding a luxurious depth you’ll crave bite after bite.

Tip: For extra indulgence, sauté sliced mushrooms in the skillet before making the sauce—they’ll soak up all that flavorful goodness.

Bordelaise Sauce with Caramelized Onions

This rich, velvety sauce—infused with deep red wine and sweet caramelized onions—elevates any steak or roasted veggies to restaurant-worthy status.

Ingredients:

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1/4 tsp black pepper

Instructions:

1. Melt 1 tbsp butter in a skillet over medium-low heat. Add the onion, sugar, and salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and sticky.
2. Pour in the red wine, scraping up any browned bits. Simmer until reduced by half, about 8–10 minutes.
3. Stir in the beef stock, tomato paste, thyme, and black pepper. Simmer for 15 minutes until the sauce coats the back of a spoon.
4. Remove from heat and swirl in the remaining 1 tbsp butter for gloss.

The caramelized onions add a subtle sweetness that balances the bold wine reduction—making this sauce irresistibly complex yet approachable.

Tip: For extra depth, add a splash of balsamic vinegar during reduction.

Conclusion

With 18 luscious Bordelaise sauce recipes to choose from, your next steak night just got a whole lot tastier! Whether you prefer classic or creative twists, there’s a velvety sauce here for every palate. Give one (or a few!) a try, then let us know your favorite in the comments. Loved this roundup? Share the saucy inspiration on Pinterest—happy cooking!