Grilled Steak with White Bordeaux Wine Sauce from The Cooking of South West France by Paula Wolfert

Name: Grilled Steak with White Bordeaux Wine Sauce from The Cooking of South West France by Paula Wolfert
Ingredients: Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string; ¼ cup dried cèpes, well washed; ½ teaspoon Freshly ground pepper; 2 tablespoons thinly sliced shallots; 1½ cups white Bordeaux wine, such as Graves or Sauvignon Blanc; 3 fresh white mushrooms; 1 tablespoon chopped mixed fresh herbs: parsley, tarragon, chives, and chervil; 2 cups unsalted meat stock; 1 to 2 teaspoons arrowroot

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J.-E. Progneaux in his Recettes et Spécialités Gastronomiques Bordelaises et Girondines gives seven versions of the famous wine and shallot combination known worldwide as sauce bordelaise. A true...

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Ingredients

Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string
¼ cup dried cèpes, well washed
½ teaspoon Freshly ground pepper
2 tablespoons thinly sliced shallots
1½ cups white Bordeaux wine, such as Graves or Sauvignon Blanc
3 fresh white mushrooms
1 tablespoon chopped mixed fresh herbs: parsley, tarragon, chives, and chervil
2 cups unsalted meat stock
1 to 2 teaspoons arrowroot