PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON

PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON

A classic French sauce named after the famous Bordeaux wine region in France from where it was first developed. (in French Restaurants if you mention Bordelaise sauce on your menu you have to use Bordeaux wine, to make it, other way if it is not made with Bordeaux, Environment officers (Health inspector) will fine the restaurant.
Today here in Melbourne I will make it with a Bordeaux appellation controllée found at Aldi for around 13 dollars.
This Bordelaise sauce is rich, tangy and flavorful.
Just a small drizzle will be great to perk up grilled meat and roast potatoes.
This classical recipes use fresh beef stock or demiglace, bone marrow, and thyme.


Ingredients:
20 g of butter
40 g of shallots finely sliced
3 small sprig of thyme
½ a bay leave
150 mls of Bordeaux red wine
200 mls of beef stock (demi glace)
50 g bone marrow
30 g soft butter
Parsley
200 g eye fillet, tournedos or chateaubriand.
Salt
Cracked pepper
Carrots Nouvelles
Freshly ground black pepper and salt to taste
1 Brioche slices

Method:

1- In a pan melt 20 g of butter. Add your finely minced shallots and reduce for 5 minutes on medium heat until it becomes translucid but with no coloration.
2- Add 150 mls of Bordeaux red wine and reduce until nearly evaporated. You obtain 3 soup spoons of shallot concentrate.
3- Add to your concentrate 200 mls of the demi-glace, 1/2 bay leaf, 2 sprigs of thyme, 6 grains of black pepper. (don’t salt before the end of the reduction)
4- Reduce the lot by another 50% or until it has thickened enough to coat the back of a spoon and become glossy.
5- Pour the sauce through a fine-mesh sieve to remove pepper corn shallots and herbs. Put it back on low heat to reduce and warm up. Incorporate 20g of soft butter and swirl until dissolved. Your sauce will become even more glossy
6- To finish add delicately some small pieces of poached bone marrow, infused only. Don’t over cook the bone marrow or it will melt completely. Adjust the seasonings: Salt and Pepper
7- Your sauce is now ready to serve. Store it in a Bain-Marie until you use it.
8- On a hot grill cook your eye fillet the way you want it: rare, medium, well-done. Let the meat rest for 5 minutes before serving.
10-Dress the sliced meat in a warm serving plate.
11-Delicatly transfer the bone marrow on the toasted brioche canapé.
12-Pour the Bordelaise sauce around the filet mignon. Serve with the vegetable of your choice and decorate your Chef d’oeuvre and VOILA.
BON APPETIT. ENJOY

Au Revoir et a bientôt

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