Steak with Bordelaise inspired sauce

Steak with Bordelaise inspired sauce
Steak with Bordelaise inspired sauce

I recently happened upon a blog post about making Bordelaise sauce on the Food Wishes blog. I love making steak, but sometimes too much of a good thing can start to be a problem. I tend to season my steak with salt and pepper so as to not overwhelm it with a foreign flavor. I’ve always been suspicious of sauces and what they may be hiding. I truly enjoy the flavor of the meat, especially the subtle flavor of the meat I get from the CSA I am a member of. Chef John of Food Wishes had the perfect answer in Bordelaise sauce. Making a simple and light sauce such as Bordelaise was an easy way to add depth to the flavor of the meat while still being true to it.

Making the sauce was fun and easy. Not having beef stock on hand, I used store bought beef broth. Cringe, I know. To add further insult to injury to French cooking tradition, I also used some open Chianti as a wine instead of a traditional French wine. While going through the prescribed steps was not hard to do, an all important question did come to mind. How do you know when you have it right? and as I previously wrote, even if it is right, does it matter?

An interesting problem with following recipes or with taking inspiration from food blogs is that you don’t have a real live example to compare to, nor do you have the experience of someone who has come before you to guide you through your food preparation. While this is an interesting “gotcha”, the idea is that you are cooking for yourself or others; this enforces the notion of cooking through method and not relying on recipes. Once you have the basics down you are free to cook and experiment however you wish.

Dinner tonight was different, but not too different. Life keeps getting tastier each and every day.

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