speedylee: Solid. Looks fantastic!
wootiown: Looks really good, but why not just use the fond from the steaks like you did, without wasting a bunch of extra beef?
PetaPotter: Is this salty or sweet?
DigiTwat: Why not use beef stock?
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gregthegregest2: Here’s the original source video recipe: https://youtu.be/E9795txbtsg
This recipe takes a bit of prep time but will give you a rich glossy sauce.
Thank you so much to everyone for their support yesterday, this a sub with some truly amazing people.
Just a side note with this recipe, the wines I use in these are non alcoholic. My local supermarket has a great range.
the_c00ler_king: Yep. That is amazing!
mk2vrdrvr: Why remove the fat if you are adding butter later?
TheLadyEve: This is a nice looking bordelaise!
