If you’ve ever wondered why steakhouse steak hits differently, it’s the sauce. Bordelaise is a classic French red wine sauce made with caramelized shallots, a full cup of red wine, good beef stock. Paired with an excellent sous vide steak, it’s easy to get a true steakhouse experience at home.

A plate with slices of medium-rare steak garnished with herbs sits on a white napkin, next to a fork, knife, and a glass of red wine on a red table.
Technically, a classic bordelaise doesn’t have thyme… but it’s such a nice addition. Don’t come at me!

The shallots are the whole point

I know 15 to 20 minutes feels like a long time to stand over a pan of shallots. Do it anyway. You’re looking for deep golden brown. When they start to smell nutty, almost sweet, that’s your cue. The flavor comes from that caramelization.

A wooden spatula rests in a black cast iron skillet containing sautéed onions, placed on a wooden board against a deep red background.
Deep, golden shallots are what we’re after
A cast iron skillet with browned onions and a wooden spatula rests on a wooden board against a deep red background.
You’re reducing the red wine by a TON.
A cast iron skillet with cooked, finely chopped onions being stirred by a wooden spatula, set on a wooden board over a dark red surface.
The finished sauce – a lot of liquid for not a lot of sauce, but so much flavor.

And then, yes, I’m asking you to continue standing there while you reduce the wine, and then the beef stock… but it really is worth it!

What wine to use

Bordeaux is the traditional choice – it’s literally where this sauce gets its name. But a good Bordeaux can be expensive and hard to track down, and since Bordeaux is a blend of Merlot and Cabernet Sauvignon, either of those works just as well.

A wooden board holds bowls of chopped shallots, red wine, broth, butter, salt, pepper, and another spice—classic ingredients for a rich bordelaise sauce—all arranged neatly on a vibrant red background.
Everything you need for bordelaise sauce. It’s shockingly simple.

Use something you’d actually drink, but don’t use cheap cooking wine for this. Trust me, you’ll taste the difference. I love a good cab sav, so that’s what I used in my recipe. It doesn’t need to be an expensive bottle, a solid $15 Trader Joe’s bottle is totally adequate.

How you know it’s done

After the wine reduces and you’re working on the stock, you’re looking for a sauce that coats the back of a spoon. Not gravy-thick and not watery. It should cling and move slowly. If it gets to thick, just add a splash of beef stock and you’re good.

A hand holds a fine mesh strainer filled with dark solids over a pink bowl containing dark liquid, against a deep magenta background. The strainer separates liquid from coarse grounds or steeped ingredients.
No judgment from me if you eat the shallots by the spoonful instead of tossing them out.

And yes, you start with 4 cups of liquid and end up with about half a cup. Reductions are weird that way, but once you taste the concentrated flavor you’ll get why it’s worth the effort.

Make it ahead, or make it in the steak pan

This sauce keeps in the fridge for up to 3 days. Reheat gently over low heat with a splash of beef stock if it’s thickened up.

If you’re making steak the same night (and you’re sous viding it, right?), you can skip a separate skillet and make the sauce in your steak pan after you’ve seared it. All the brown bits stuck to the bottom of the skillet go straight into your sauce for even more flavor, and you’ve saved yourself another dish to clean.

What to serve with it

Obviously you need an excellent, sous vide steak or beef tenderloin to pour the sauce on. Pour whatever wine you used to make the sauce for the easiest pairing decision you’ll ever make. Round out the plate with sous vide asparagus and au gratin potatoes and you’ve got a steakhouse dinner at home.

A plate of sliced medium-rare roast beef with brown sauce and fresh thyme, next to a patterned napkin, silverware, and a cup of coffee on a red tablecloth.
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Classic Bordelaise Sauce (Steakhouse Style)

Prep Time: 5 minutes
Cook Time: 45 minutes
Yield: 4 servings
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Bordelaise sauce is what happens when you caramelize shallots low and slow, deglaze with a good red wine, and let it all reduce down to something deeply concentrated and savory. It takes 45 minutes and it's the reason steakhouse steak tastes the way it does.

Ingredients
  

  • 1 1/2 cups shallots, diced (about 2 large shallots)
  • 1 tbsp salted butter
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 cup red wine, bordeaux, cab sav, or merlot
  • 1/2 tsp dried thyme, (optional)
  • 2 cups beef stock, plus more as needed

Equipment

Instructions
 

  • Melt the butter in a large skillet or saucepan over medium-low heat. Add the shallots and cook, stirring occasionally, until deep golden brown and caramelized, about 15 to 20 minutes. Season with the kosher salt and freshly cracked black pepper.
  • Pour in the red wine and simmer over medium-low heat until reduced by half and just starting to turn syrupy, about 15 minutes.
  • Add the beef stock and thyme and continue to simmer over medium-low heat until the sauce has thickened and coats the back of a spoon, about 15 minutes. If the sauce reduces too much, stir in additional beef stock 2 tablespoons at a time until it reaches the right consistency.
  • Pour through a fine mesh strainer into a bowl or serving vessel, pressing the solids gently with a spoon. Discard the solids and serve immediately poured over steak.

Notes

  • Don’t panic – this sauce is supposed to reduce significantly. Starting with 3 cups of liquid and ending up with ½ cup is how you get that deep, concentrated flavor.
  • Make it ahead: the strained sauce keeps in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of beef stock if it’s gotten too thick.
  • If you’re making steak at the same time, you can use the same skillet you seared the steak in. The brown bits will add even more flavor. Just keep it warm under foil to rest until the sauce is ready.
Cuisine: French
Course: Dinner
Author: Chelsea Cole
Calories: 156kcal, Carbohydrates: 18g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 419mg, Potassium: 598mg, Fiber: 3g, Sugar: 8g, Vitamin A: 98IU, Vitamin C: 7mg, Calcium: 51mg, Iron: 2mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.