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:
Resources:
https://amzn.to/3vPZDgX. BUY demi-glace
https://bordeaux.guides.winefolly.com/regions
https://www.merriam-webster.com/dictionary/Bordelaise