My daughters high school has a wonderful culinary program & a fantastic restaurant. They are kind enough to share all their recipe’s with patrons & parents alike. This sauce is served on their London Broil, but will pair well with any nice cut of beef. Bordelaise Sauce 2 c. Red Wine ½ lb. Shallots, chopped 1 […]

My daughters high school has a wonderful culinary program & a fantastic restaurant. They are kind enough to share all their recipe’s with patrons & parents alike. This sauce is served on their London Broil, but will pair well with any nice cut of beef.

Bordelaise Sauce
2 c. Red Wine
½ lb. Shallots, chopped
1 tsp. Mignonette Pepper (a blend different color pepper corns) – may use just black
1 qt. Demi-Glace, recipe follows **
2 tsp. Beef Base
Cornstarch Slurry

Combine wine, shallot & pepper in a stainless sauce pan.
Bring to a boil & reduce by 3/4 (½ c. liquid).
Add the demi-glace & beef base and let simmer 10 minutes.
Strain into another sauce pan, adjust the seasoning & consistency.

** Demi-Glace is veal stock which has been reduced by have it’s volume. You can make your own (which is very time consuming) or purchase powdered @ www.amazon.com – but a word of caution buying powdered; it tends to be salty. If you have the time, make your own!

Veal Stock
4# Veal Shank
Salt & Pepper
6 oz. Tomato Paste
3 Bay Leaf
4 Carrots, rough cut
2 lg. Onion, quartered
4 rib Celery, rough cut
Bouquet Garni
Water

Preheat oven to 350.
Place veal on a baking sheet lined with foil.
Season with salt & pepper.
Slather with tomato paste.
Top with bay leaves.
Top with veggies.
Bake until well browned (about 1½ hours).
Transfer to a stock pot.
Cover with water & add bouquet garni.
Bring to a boil, reduce heat & simmer to reduce by half.
Strain & cool.
Skim off any fat & store in the freezer until ready to use.