NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by mjp28, Jun 1, 2012.

  1. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    (here is one of my favorite mushroom dishes ;) edit add....oh NJ is my wife, a great scratch cook )

    NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4

    In a one quart sausepan:
    2 Tbsp butter or margarine
    2 Tbsp flour
    Cook together in saucepan stirring often until lightly browned

    Dry ingredients:
    1 1/2 Tbsp minced onions or shallots
    1 Tbsp minced dry pasrley
    1 Bay leaf
    1/4 tsp thyme crushed
    1/4 tsp salt
    1/8 tsp ground pepper

    Add dry ingredients to the butter and flour
    Then slowly stir in:
    10 1/2 oz. Beef broth
    3/4 cup good red wine

    Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf

    Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
    1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
    1 cup Button mushrooms (a young unopened white mushroom)
    1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)

    *edit - adding a crushed clove of garlic to dry ingredients is optional....and also pretty good
    Last edited: Jan 7, 2014
  2. raven818

    raven818 Well-Known Member Supporting Member

    Oct 3, 2011
    Jax, Fl.
    Have it...tyvm, will try it out.
    mjp28 likes this.

  3. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    Some people like to use flour or cornstarch, some like it thinner (over meat) or thicker as a soup side dish....my favorite.

    You can vary some ingredients to your taste, more or less pepper, onions, whatever.

    Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.

    The sauce has appeared on US restaurant menus since 1882, if not earlier. I know you Cajun fans have your own versions! ENJOY.
  4. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    *edit - adding a crushed clove of garlic is optional....and also pretty good :)
  5. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    On sauteeing or cooking mushrooms, buttons will need little or no slicing, portabella I like thick not real thin, more flavorful, same with full flavor shiitake.

    Maybe 1/4", 3/8" more, or how you like them.

    Some recipes have fewer ingredents but to me less flavor. Some actually use bone marrow and/or homemade beef broth, it's all up to you. Canned beef broth (like chicken broth) is fine out of a can or box. 10 oz, 12 oz, whatever you have is good.

    Like garlic? Hey it's good for you, none, 1 smashed clove, two+ it's up to you.

    Red wine, generally something you would drink at lunch/dinner.

    Bon appetit. :)
  6. howlnmad

    howlnmad Well-Known Member Supporting Member

    Nov 26, 2008
    Harriman, Tn
    Wife and I made it last night. Served it over medium rare NY Strip steaks and creamy mashed taters. Dam good eats.
    mjp28 likes this.
  7. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    Sounds like you had a real nice meal, good for you and the your wife. It is real good over mashed potatos, maybe better than even baked, up to you.

    Wife has a 12 day vacation coming up Thursday, I'm planning on the Bordelaise with some rib eyes or NY Strips. Ummmmm. :)
  8. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    Talking about mushrooms I figured I'd bring this one back.

    A steakhouse by us, NOT a national chain, also had close to this recipe I've had it way over 200 times over the years they'd make extra thick for me and loaded with mushrooms. :D

    When the original owner left it changed and we haven't been there in a few years.
    Last edited: Jan 13, 2014
  9. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    With outdoor grilling season coming back soon we are going to do this one again ...Although it's good anytime.

    For steaks I'm thinking a good ribeye or porterhouse next up on the grill.

    Next week we might have sausage on the grill for mother in law's 91st birthday , she just renewed her driver's license ...amazing lady.
  10. gdmoody

    gdmoody Moderator Supporting Member

    Sep 7, 2007
    Athens, Georgia
    My father just turned 91 yesterday, no way he would be driving!!
  11. mjp28

    mjp28 Well-Known Member

    Dec 17, 2011
    anytown, OHIO
    Happy birthday to them both!

    Helen still shops, drives, goes to the mall to get her hair done, drives to church every Sunday, you name it!

    But her beautiful spotless 2001 Chevrolet Cavalier only has about 14,000 miles on it. ..A gem!

    And she's a fantastic cook which my wife definitely got from her. Best Easter dinner you can imagine she cooks every year.