Jeff's Signature Bordelaise Sauce

Ingredients

• ½ cup butter
• 1 small onion, sliced
• ¼ cup sliced carrots
• ¼ cup sliced celery
• 25 peppercorns
• 16 whole cloves
• 3 tablespoons flour
• 1 cup beef broth
• ¼ cup water, as needed
• 2 tablespoons chopped fresh parsley, divided
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or to taste
• ¾ cup sliced mushrooms

Step 1

Melt the butter in a large skillet over medium-high heat. Toss in the onions, carrots, celery, peppercorns, and cloves, and cook everything together until the onions turn a nice golden brown, about 7 to 10 minutes. Sprinkle the flour over the veggies and stir it in well, cooking for a minute or two until it’s fully combined.

Step 2

Slowly pour in the beef broth while stirring constantly, and keep cooking until the mixture thickens into a gravy, which should take around 5 to 10 minutes. If it gets too thick or pasty, add a little water to loosen it up. Stir in a tablespoon of parsley and let it simmer for another 5 to 10 minutes so the flavors meld, stirring often. Then strain the sauce through a fine sieve into a clean saucepan, discarding the cooked vegetables.

Step 3

Turn the heat to low and season the sauce with salt, pepper, and most of the remaining parsley. Pour in the red wine and give it a good stir. Meanwhile, heat some olive oil in a separate skillet over medium-high heat and sauté the mushrooms until they’re tender, about 5 minutes. Stir the mushrooms into the sauce, then spoon it over your steaks and sprinkle with the rest of the parsley to finish.