How to Make Bordelaise Sauce

Freshly made Bordelaise sauce in a saucepan, a classic French red wine sauce for steak and beef dishes

This Bordelaise sauce recipe is one of the true French classics, and for me, one of the best sauces to serve with steak. At its heart, it’s a red wine sauce for steak, the wine reduced almost to a glaze before rich beef stock is added and simmered to a glossy finish. What makes it Bordelaise is the shallots and the all-important bone marrow, which give it unrivalled depth and richness. A final whisk of cold butter brings the sauce together with a silky sheen. Pour it generously over a perfectly cooked steak, with triple-cooked chips ready to mop up every last drop.

Ingredients

600g Marrow Bone Rounds
500ml red wine (preferably a Bordeaux)
1 L rich, homemade beef stock
1 large or 2 small banana shallots, peeled and finely diced
75g cold salted butter, cubed

Method

Soak the marrow bone rounds in cold water with a good pinch of salt for 4 hours, or overnight.
Set a heavy-bottomed pan over a medium heat. Add a cube of butter and the diced shallots with a pinch of salt. Cook gently for 2–3 minutes, stirring constantly to soften without colouring.
Add the red wine and reduce until almost syrupy. Pour in the beef stock, bring to a boil, then lower the heat and simmer until reduced to a glossy, sauce-like consistency.
While the sauce is reducing, push the marrow out of the bones. The soaking should make this easy, but if needed, use a small, sharp knife to help release it. Dice the marrow into roughly 1cm pieces. Once the sauce is ready, add the marrow and simmer for 5 minutes.
Stir in the remaining cubed butter to emulsify into the sauce.
Taste and adjust the seasoning. A splash of raw wine or red wine vinegar can add brightness if needed.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.