Bordelaise Sauce on the Arteflame for Grilled Steaks

luxurious Bordelaise sauce, showing it simmering on the flat-top of the Arteflame

Bordelaise Sauce on the Arteflame

Creating a rich, flavorful Bordelaise sauce on the Arteflame grill adds a unique smoky essence to this classic French sauce, perfect for pairing with your grilled steaks or other beef dishes. Using the flat-top cooktop, you can sauté and simmer ingredients outdoors, bringing a rustic touch to a luxurious sauce.

Ingredients:

  • 1 cup dry red wine (Bordeaux or similar)
  • 1/2 cup beef stock
  • 2 shallots, finely minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp unsalted butter
  • 1 tbsp flour (optional for thickening)
  • 2 tbsp bone marrow (optional, can use extra butter if omitted)
  • Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Arteflame Grill

Fire up the Arteflame by lighting oil-soaked napkins under firewood. Let the fire build for about 20 minutes until the flat-top cook surface is hot and ready for cooking.

2. Sauté Shallots on the Flat-Top

Place the butter on the flat-top to melt. Add the minced shallots directly onto the flat-top and sauté them in the butter until they become soft and translucent, about 2-3 minutes.

3. Add Red Wine to the Shallots

Carefully pour the red wine over the shallots on the flat-top surface. Add the thyme sprigs and bay leaf. Allow the wine to simmer on the flat-top for 5-7 minutes, reducing by about half to concentrate the flavors.

4. Add Beef Stock

Once the wine has reduced, pour in the beef stock and continue simmering for another 10-15 minutes until the sauce thickens slightly. Stir occasionally to ensure the flavors meld evenly.

5. (Optional) Add Bone Marrow or Butter

For a more traditional Bordelaise sauce, add bone marrow to the flat-top and allow it to melt into the sauce. If you don't have bone marrow, add a little more butter for richness. Stir it into the sauce as it simmers.

6. Thicken the Sauce (Optional)

If you want a thicker sauce, sprinkle 1 tablespoon of flour over the sauce and stir it in well, cooking for another 2-3 minutes until the sauce thickens.

7. Season and Strain

Season the sauce with salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf. For a smoother sauce, strain it into a bowl, pressing the shallots to extract all the flavor.

8. Serve

Spoon the rich, velvety Bordelaise sauce over your freshly grilled steak or roast beef. The deep, wine-infused flavor of the sauce will perfectly complement the smokiness from the grill.

Tips for Making Bordelaise on the Arteflame

  • Monitor the heat: The flat-top can get very hot, so be careful to keep the sauce simmering gently without burning.
  • Keep the flavors fresh: Fresh herbs like thyme and bay leaf add a subtle depth to the sauce, but don't let them overcook.
  • Bone marrow richness: If available, bone marrow adds a silky, luxurious texture to the sauce that complements the wine and beef flavors beautifully.

Conclusion

Making Bordelaise sauce on the Arteflame grill brings a unique, smoky twist to this classic French sauce. Paired with your grilled steaks, this red wine reduction will add a rich, savory finish that elevates the flavors of any beef dish.

Variations

  1. Mushroom Bordelaise: Add sautéed mushrooms to the sauce for an earthy flavor.
  2. Garlic Bordelaise: Include minced garlic with the shallots for a more robust, savory sauce.
  3. Herb-Enhanced Bordelaise: Add rosemary or parsley along with the thyme for added complexity.
  4. Smoky Bordelaise: Use a smoky red wine or a splash of smoked paprika for a different flavor profile.
  5. Creamy Bordelaise: Stir in a small amount of heavy cream at the end for a creamy, velvety finish.

Best Pairings

  • Grilled steaks (ribeye, filet mignon)
  • Roast beef
  • Grilled lamb chops
  • Mashed potatoes
  • Grilled vegetables

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