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Bordeaux Wine Sauce for Steak

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“This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice. It is a sauce made from Demi-glace and Red wine. You can also add sauted mushrooms to add a simple item to take it up a step”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
  2. Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.

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