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

app.ckbk.com

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...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

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