Beef Bordelaise

Beef
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Ingredients

  • 6 -8 beef tenderloin steaks ⓘ
  • 2 tablespoons finely chopped shallots
  • 3/4 cup dry cabernet sauvignon wine or 3/4 cup other red wine ⓘ
  • 1 bay leaf ⓘ
  • 1 pinch thyme ⓘ
  • 1/2 cup fresh mushrooms or 1/4 cup canned mushroom ⓘ
  • 1 3/4 cups strong beef broth ⓘ

Instructions

  1. Pan broil tenderloins in butter until a little underdone. Keep warm.
  2. In same pan, saute shallots.
  3. Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
  4. Remove bay leaf.
  5. Strain Juice through sieve, rubbing shallots through; reserve.
  6. Saute mushrooms in 2 tablespoons butter.
  7. Stir in flour until smooth.
  8. Add broth; cook and stir until boiling and thickened.
  9. Add salt and pepper to taste; add wine mixture.
  10. If too thick, thin with water; if too thin, cook longer.
  11. Serve sauce over beef.

Nutrition & Diet Analysis (per serving)

247 kcal 12% DV
Protein Fat Carbs

Macronutrients

Protein 12.5g 25% DV
Total Fat 3.6g 5% DV
Carbs 46.6g 17% DV
Fiber 14.3g 51% DV
Sugar 10g 20% DV

Electrolytes

Sodium 81.5mg 4% DV
Potassium 917.3mg 20% DV
Cholesterol 14.3mg 5% DV

Vitamins & Minerals

Vitamin A 137mcg 15% DV
Vitamin C 61.9mg 69% DV
Vitamin D 0.1mcg 1% DV
Calcium 357.5mg 28% DV
Iron 17mg 94% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

dry cabernet sauvignon wine tenderloin fresh mushrooms thyme shallots bay leaf

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