Recipe By TWIGGS1952
Published Jun 19th
Prep 25m Cook 45m Additional - Ready In 70m
Servings 4 servings Calories 146.1

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Recipe Ingredients

  • 1 tablespoon butter
  • 2 tablespoons shallot, minced
  • 1 teaspoon minced garlic
  • 3 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 1 cup beef broth
  • ⅓ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • ¼ teaspoon chopped fresh thyme, or to taste
  • salt and pepper to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Cooking Directions

  1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Nutrition Facts

  • Calories 146.1
  • Carbohydrate 5.5 g
  • Cholesterol 30.5 mg
  • Fat 11.8 g
  • Fiber 0.4 g
  • Protein 2.1 g
  • Saturated Fat 7.4 g
  • Sodium 324.3 mg
  • Sugar 1.3 g
Learn how to make a Pan Sauce "Bordelaise" recipe!
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  1. Made this to go with Prime Rib this had a rich deep flavor will use this for steaks to thanks for sharing
  2. Foodgasm. That is the best way to describe this sauce. I'd been on a "eh, it tastes okay" cooking streak, and I wanted to impress my boyfriend with a really great meal. THIS IS IT. I followed the recipe exactly, and was liberal with the salt and pepper where they say "to taste." The sauce - Read more ...
  3. This is a tasty sauce, but it is NOT Bordelaise! For it to be Bordelaise sauce, it must have bone marrow in it.
  4. great sauce i didn't have shallot i used onion instead
  5. While this is not a classic Bordelaise sauce I couldn't have enjoyed it more. Hubs and I enjoyed this to accompany our steaks tonight and it was as if the two were meant to be together! (And we don't like sauces of ANY kind with our steaks!) Rich, dark and hearty, with full, robust flavor. - Read more ...
  6. This was delicious...I use sweet onion instead of shallots. The only other changes I made was to use a beef consumme and I added one wedge of laughing cow light cheese which thickend it instead of the cornstarch and water and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to - Read more ...
  7. This is wonderful! I used red onion instead of shallots (just what I had on hand) and it turned out wonderful. Thanks for the recipe!
  8. This is great. We had it over rib-eyes, and people scrounged the pot to put it on their baked potato too.
  9. This tasted really good! But I guess I cooked it a little too long as it didn't make much. I even added more water to it and it still only came out like maybe a cup and a half. If you're making this recpie for more than 2 people double it. Also I had everything - Read more ...

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