Bordelaise Sauce, Creole Style from The Picayune's Creole Cook Book by The Times Picayune Publishing
Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the onion saute well, and pour the Sauce over tenderloin filets or sirloin steaks, when it is de...
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Ingredients
- An Onion, or 2 Shallots
- A Tablespoonful of Olive Oil
- Salt
- Pepper
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