Bordelaise sauce

Submitted by on Tuesday, February 24, 2009 15:30
Posted in category Meat and Marinades

A delicious gravy/ sauce to compliment Filet Mignon.


  • 2 Tablespoons butter
  • 2 Tablespoons finely minced shallots
  • 3/4 cup dry red wine
  • 1 1/2 cups canned beef gravy
  • 2 Tablespoons lemon juice
  • 2 Tablespoons minced fresh parsley
  • Salt and cayenne pepper to taste
  • 3/4 cup sliced mushrooms, cooked in a little butter (optional)


  • Melt the butter in a saucepan and cook the shallots until they are transparent. Add the wine and simmer until reduced one-half. Add the remaining ingredients and heat thoroughly. Serve over Filets.


  • We served this sauce over Filets for Christmas Eve dinner to Janice and will never forget how she raved and praised John’s cooking abilities. It’s always a hit!

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