Grilled Beef Loin, Potato Gratin, and Bordelaise Sauce

Credit: Didier Loire
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Ingredients (4 people)

Bordelaise Sauce

  • 1 1/4 teaspoons Sarawak black pepper (5 g)
  • 2 ounces shallots (60 g)
  • 1 sprig thyme
  • 1/2 bay leaf
  • 4 bottles red wine (Côtes-du-Rhône, for example)
  • 1 cup beef jus (20 cl)
  • 3 1/2 ounces beef marrow (100 g)
  • olive oil


Step 1: Beef

Remove the chain muscle and any nervous membranes from the beef. Cut 4 tournedos, 6 1/2-6 3/4 ounces (180 to 190 g) apiece. Lay on a clean tray, cover with plastic wrap, and set aside in a cool place.

Reserve the trimmings for another recipe.

Step 2: Bordelaise Sauce

Ground the Sarawak pepper, and filter through a tamis to keep only the coarsest pieces.

Peel and thinly slice the shallots.

Heat some olive oil in a saucepan, and sweat the minced shallots with a teaspoon of coarsely ground pepper. Add the thyme and the half bay leaf, then moisten with the first bottle of red wine. Flambé and reduce to a demi-glace.

In the meantime, pour a bottle of red wine into a large saucepan, and bring to a boil. Reduce until nearly a glaze. Moisten with the second bottle, reduce to a glaze again, then complete the operation a third time to end up with a red wine reduction made from three bottles of wine. Set aside in a small clean bowl, using a rubber spatula to remove it from the pot.

Moisten the red wine and shallot reduction with the beef jus, and gently infuse on the edge of the range. Skim as often as possible to get a smooth and shiny sauce.

After 30 minutes of cooking, remove the saucepan from the heat, infuse for 10 minutes, and filter into a clean bowl through a fine-meshed chinois. Cool immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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