This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in.

Basic recipe:

1 large finely minced shallot

4 tbsp good butter

2  cups of drinkable red wine

3-4 tbsp beef stock or demi-glace

salt and white pepper to taste

Recommended Links:

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About Chef Keith Snow

Some of My Fav Recipes

Resources:

https://amzn.to/3vPZDgX.  BUY demi-glace

https://bordeaux.guides.winefolly.com/regions

https://www.merriam-webster.com/dictionary/Bordelaise