The favourite sauce to go with our Roast Beef is the Sauce Bordelaise.
The Sauce Bordelaise is a classic French sauce, named for the French region of Bordeaux which is famous for its wine.
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- 3 shallots
- 50 g butter
- 1 bouquet garni (can be bought in the dried herb section of the supermarket)
- 200 ml red wine
- 200 ml beef stock
- 1 tbsp flour
- salt, pepper
Peel and mince the shallots. Heat 30 g butter in a casserole and fry the shallots until golden. Add half of the red wine and the bouquet garni. Let cook on low heat until almost completely evaporated. Pour the rest of the wine and the beef stock into the casserole. Mix and bring to the boil. In a little bowl mix the rest of the butter with the flour and add this mix to the sauce little by little. Let cook on low heat for 5 minutes until the sauce thickens a bit. Take the bouquet garni out, season to taste and serve hot.
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