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Chef John's Pan Sauce Bordelaise

In this video, you’ll see how to make the luxurious red wine pan sauce that goes with [Chef John’s Manhattan steak filet. The base of this rich, delicious sauce comes from the trimmings of the New York strip steak, which Chef John showed you how to prep in part 1. Oh, this pan sauce shows off some mad-mad flavor-building technique! The key here is to brown the steak scraps and sauté them with shallots before deglazing with red wine. Next, you'll add chicken broth. As the broth reduces, it picks up flavors from the caramelized bits of steak, creating a sauce with delicious depths of flavor. You’ll strain the sauce and use it to deglaze the pan you seared the steaks in, adding a wee chunk of butter for emulsification, body, and richness. Watch the video, then get the recipe for Chef John’s Manhattan Filet with Pan Sauce Bordelaise. This sauce is the perfect complement to your Manhattan steaks.

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