Lobster and Baby Portabella Mushrooms in a Rich Cognac Cheese Sauce
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
04/23/2010
While this is not a classic Bordelaise sauce I couldn't have enjoyed information technology more than. Hubs and I enjoyed this to accompany our steaks this evening and it was as if the two were meant to be together! (And we don't similar sauces of ANY kind with our steaks!) Rich, dark and hearty, with full, robust flavour. My only criticism is with the improver of the cornstarch, which is neither traditional nor necessary. In hindsight I'd eliminate information technology altogether, simply reducing the sauce further until the desired thickness. Likewise in hindsight, I would skip the salt - in that location is plainly plenty in the beef goop. The thyme is the perfect seasoning, much better, in my view, on its own than with the rosemary I expected to be with it. Corking sauce - the two of u.s. cleaned it upward!
09/25/2010
Foodgasm. That is the best way to depict this sauce. I'd been on a "eh, it tastes okay" cooking streak, and I wanted to impress my swain with a really groovy repast. THIS IS It. I followed the recipe exactly, and was liberal with the salt and pepper where they say "to gustatory modality." The sauce was robust with flavor; the texture was satiny shine; I licked the gravy gunkhole and wished I had made more than. My boyfriend proclaimed this "fantastic" and was however talking about information technology the day later. And, the all-time part was, this recipe was incredibly easy. I highly recommend this to anyone looking to make a WOW repast. One proposition--the recipe, every bit information technology's written, makes enough gravy for 2, maybe iii people; I would double information technology for four+ dinner guests.
12/15/2008
This is wonderful! I used carmine onion instead of shallots (but what I had on mitt) and it turned out wonderful. Cheers for the recipe!
05/24/2008
This tasted really good! But I judge I cooked information technology a little too long every bit it didn't make much. I even added more h2o to it and it still only came out like maybe a loving cup and a one-half. If you lot're making this recpie for more than 2 people, double information technology. Likewise, I had everything on paw except the shallots so I used regular sweet onion instead and it still tasted great. I used Shiraz as the ruby wine. Overall a really skilful recipe!
09/15/2008
This is great. We had it over rib-eyes, and people scrounged the pot to put it on their baked potato too.
xi/19/2009
This was delicious...I use sweetness onion instead of shallots. The simply other changes I made was to use a beefiness consumme and I added ane wedge of laughing cow lite cheese which thickend it instead of the cornstarch and h2o and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will take it as leftovers...information technology'southward a gourmet repast.
06/12/2010
This is a tasty sauce, merely it is Not Bordelaise! For it to be Bordelaise sauce, it must have bone marrow in information technology.
01/01/2011
Made this to become with Prime number Rib, this had a rich deep flavor will employ this for steaks to thanks for sharing
05/22/2010
great sauce, i didn't have shallot i used onion instead
06/09/2010
This is really delicious! I made it tonight and will definitely proceed it in my regular repetoire to become with steak and potatoes! Peachy, rich flavor.
11/21/2010
I loved this recipe! I was THRILLED to take found this. I used Blackstone Merlot wine, white mushrooms, (would use crimini or something different next fourth dimension), extra garlic cloves & extra bay leaves. AWESOME!
07/10/2009
We enjoyed this very much! Thank you Twiggs
07/17/2010
Great pick for grilled steak!
08/31/2010
I just fabricated this and it was cracking! I followed the recipe pretty much to the letter of the alphabet - it was a bit salty and a scrap thick so I added a touch on more wine and some h2o to thin it out before I served it. A big hit fifty-fifty with a guest who dislikes mushrooms!
08/14/2009
I really enjoy this sauce. I used baby bella mushrooms
10/17/2008
This sauce was delicious. Very unlike the bordelaise I had as a child merely yummy nonetheless. I made it with pork tenderloin, which I cutting into medallions and seared get-go. Out of this world.
02/13/2010
This sauce worked really well for me tonight. I served it over filet mignon. Information technology was succulent and the perfect consistency (I doubled the corporeality of cornstarch/water mixture b.c nosotros like sauce a bit thicker). This sauce rivaled eating place sauce and I will definitely make again.
02/19/2010
I used minced onion and dried thyme. Added fat free cream and poured over pork and potatoes. Delicious!
06/15/2010
Wonderful. Husband loved it, and he doesn't like mushrooms!
06/eighteen/2010
Absolutely delicious !!! Even my picky husband, when information technology comes to sauces, could not get enough !
09/27/2010
This was sooo delicious! I didn't have fresh thyme so I used stale. I don't think the recipe suffered at all. I likewise doubled the recipe for the crowd I was feeding - wish at present that I'd tripled information technology. Everyone wanted it for their baked potatoes, too.
01/24/2010
I made this final night and had it on grilled steak. Everyone loved this.
06/30/2009
Followed the recipe to a T! It is SUPERB!
02/20/2011
Give thanks you so much! This recipe is astonishing! I made it terminal night and my husband is still raving about it today. He says he tin't end thinking about it. I followed it pretty much to a T other than substituting onions for shallots. I also used portobellos instead of regular mushrooms. I served it over grilled Filet Mignon. WOW!!!!!!
03/26/2011
I rarely charge per unit recipes simply this was so proficient I could not resist. I have made so many others on this site and this was above and beyond all the others. I used information technology on a flat atomic number 26 steak, it fabricated the whole meal!
01/17/2012
Wow. All the review are spot on. Like usual, I read all the reviews and effort to incorporate a little bit of truth from each of them. If I were to do this again, here is what I'd do differently: ane. I doubled the iv servings for iv people and made 8 for iv people.......and we barely had whatever left. ii. Lots of Cabernet and heavy cream. 3. Baby port. mushrooms four. No cornstarch. All of my friends are now sitting on the sofa with food coma. So...expert.
09/30/2011
I will never utilize another sauce with steak or schnitzel over again! This is absolutely succulent, and is fairly forgiving if yous become lazy measuring the butter vs. cherry-red vino vs. stock. I've made information technology twice then far. 2nd time I used a bit of soy sauce instead of salt to add it a slight depth and a rich brown color. Information technology was even more fantastic. Thank you for the recipe!
09/08/2011
Amazing! I did increment the corporeality of shallots, garlic, and mushrooms. I would suggest using babe portabellas b/c when they cook down they are a great size for the sauce.
01/02/2009
Very tasty sauce.I used it on hamburger steak and it really enhanced the meal.
eleven/30/2011
I but made a batch of this and after I had a gustation of it I made another batch and a half since I had three cups of mushrooms to use upward. It is absolutely delicious! I used heart healthy margarine instead of butter to lower the saturated fat and I didn't add whatever salt since I find the Worcestershire sauce adds enough. Nosotros are having it with hamburger steak and mashed potatoes and broccoli tonight. I am freezing the leftover sauce for some other twenty-four hour period. It is awesome!
04/08/2011
This is a keeper. We served atop grilled New York steak with grilled asparagus as a side--very yummy!!
06/xix/2011
SOOO GOOD! I used regular onion, baby bellas and mushroom stock in place of the wine. Next time I will double information technology so we have leftovers!
07/30/2008
I made extra and we really liked it. Served information technology over pot roast. Thanks for the post.
09/08/2011
The flavors blended well, however I didn't like adding cornstarch and merely thickened by reduction. Basically I didn't like the consistency - garlic and shallots not breaking down and adding the mushrooms made for a chunky sauce. I volition try once more.
01/25/2012
made every bit described - perfectly yummy!
06/xv/2008
very good :) I had dried shallots at my Dad'due south I needed to find a purpose for and this was well suited. Fifty-fifty without bayleaf and using foam of mushroom soup instead of fresh mushrooms information technology turned out dandy. Will have to effort the original version sometime. And when I melt minced garlic is never "optional" its mandatory ;) and I used ane Tbsp since I doubled the whole recipe (though only used ane can of cream of mush soup).
03/31/2012
for over our venison chops...YUMMO!
03/08/2012
I made this sauce footstep past pace and didn't alter a thing. Claret was the type of wine I used. I cooked two unlike steaks, a ribeye for my boyfriend and a filet for me, and information technology was more than than plenty to cover both. I didn't flavor or marinate the steaks at all considering I actually wanted to taste the sauce and it was perfect! You don't need to practice anything to your steaks, but cook and smother with this sauce. I even had plenty left over the side by side day to mix with our left over roasted potatoes and information technology was peachy on those too! Just a awesome versatile recipe that I highly recommend.
03/02/2013
Dinner concluding dark was a lobster tail, au gratin potatoes, and beef tenderloin topped with bordelaise sauce. This sauce made a special meal an extraordinary meal. I actually cooked down the liquid, intensifying the flavor, and so I added only one-half the amount of cornstarch and h2o to thicken and did add together a splash of dry out sherry, besides. I can see topping a large slice of meatloaf with this sauce as well as an expensive steak. It is a beautiful, rich sauce, simply divine!
03/19/2012
I was beyond impressed. WHERE HAS THIS BEEN ALL MY LIFE?! Was Then easy to brand and had such a wonderful flavor! After reading other reviews I did double it...and that was perfect for my fellow and I. I served it over venison steaks, with a side of mashed potatoes and a blue cheese wedge salad. Thank you for this amazing sauce!
01/20/2015
I just made this for dinner and information technology was fabulous with apartment irons. I used a cheap Merlot for the wine and added cream to imitate a sauce we recently had at a steakhouse. We concluded up skipping our potatoes and had an actress piece of staff of life for sopping up the remnants on our plates.
04/23/2013
I normally detest mushrooms in all forms, simply this was astonishing! We put it on grilled steak and it was amazing, I devoured the mushrooms. The just changes I made was Beef Consomme and added one/4 cup of heavy whipping cream at the end.
02/26/2014
I will use low sodium goop next time and non add any boosted table salt.
02/09/2016
My swain made this recipe to top the steaks he grilled (he makes sautéed mushrooms oftentimes, but only ordinarily wings it). This was admittedly delicious....restaurant quality for sure! He used a overnice Cabernet. Unfortunately I wasn't feeling well and didn't get a motion picture of it until the next 24-hour interval, when we had leftovers (it totally doesn't practice it justice). I only wish this recipe made more...when he makes it again I volition absolutely ask him to double it!
ten/26/2014
This was really tasty and simple to make, but I but gave it iii stars because of the poor cooking instructions. i followed to a tee and my sauce cooked down to about nothing in 10 mins, let alone 30. I had to add in some h2o, more wine and stock to get it back and subsequently made it a little too salty. I dont know where the writer gets needing to reduce for 30 mins. Other than that, I will definitely make this again
04/02/2013
WOW, that is all I tin can say WOW. My pork chop could not accept been happier, and when I noticed near of my guest was eating this equally a side dish and wanting more I knew I had institute a winner. I will make this over again and again.
08/03/2015
admittedly succulent. Followed another reviewer's suggestion and used a can of beefiness consommé instead of beef broth. It gave extra depth to the sauce. Otherwise followed the recipe exactly using Bella mushrooms. Sliced medallions of left over filet into the sauce. Wonderful!
02/17/2019
Splendid! Will make this a keeper!
12/25/2015
Did not add cornstartch. No worries, just reduce it longuer. Bang-up archetype - proficient on any red meat.
07/08/2017
Very expert with steak and piece of cake to make
08/21/2014
Thanks and so much for sharing this is fabulous we dearest information technology just awesome flavor and we use it for many diffrerent recipes!!!!!
02/21/2017
Made this recipe nearly exactly as the recipe called for and it was amazing! I did double everything then at that place would be lots to put on our mashed potatoes too. I added more than Worcestershire sauce just because I like that, only other than that no other changes. We had made fillet the dark before and had leftovers. So I sliced it upwardly and put some olive oil in a pan to warm it up and paired with this sauce it was but fantastic. I honestly didn't know what type of vino to utilise (I'm not a huge wine drinker) so I bought Apothic Red. Worked for u.s. and the sauce was rich and amazing. Thanks for sharing!
01/27/2014
This sauce was astonishing! I doubled it, but had some leftover, so I added a bit of cream and more than red wine to it the next day and had information technology over tenderloin and dipped artisan breadstuff into information technology. Both means were and so expert. I did non have shallots, thyme, or red wine on manus, so I used sweet onion (diced), oregano (suggested as a replacement for thyme) and the white wine I had on hand. To be and so good, even with replacements, really speaks well of the recipe. This is a keeper!
10/02/2016
Delicious! Doubled the recipe, used white and portabella mushrooms, used sweet onion instead of shallots, and served over schnitzel. Fantastic!
12/08/2012
Absolutely fantastic! My hubby and I were looking for a mushroom sauce that is 'entertaining worthy' and we establish it! Cheers for sharing the recipe!
12/sixteen/2015
yeah. i made it. it was great. cheers.
05/03/2014
I took this dish to a gathering with 9 people. Fifty-fifty with various flavour palettes,everyone asked for this recipe. Sweet success!
01/05/2019
I make this every Christmas exactly equally printed and serve it with beef tenderloin, mashed potatoes and various sides. I apply the same wine in the recipe that I serve with dinner and everyone loves this Bordelaise Sauce with mushrooms.
06/19/2018
Amazing - can utilize veal stock if yous want a more subtle flavour
01/18/2016
Very expert. I might skip the cornstarch to have leftovers.
02/16/2016
Fantabulous Sauce, fifty-fifty though we are Not fans of mushrooms. I simply omitted the mushrooms all together and came up with a beautiful, flavorful sauce, that went wonderful on some Prime Form Filet Mignon. I used the "Chateaubriand" recipe from this site and everything was exquisite. I chose to season the Filet with personal spices and took advice from some other comment to add much more butter during the cooking phase. I basted the Filets while cooking and the results were incredible! I transferred some of the drippings from the Filet Pan to the sauce pan while softening the garlic and shallot. Since I omitted the mushrooms, I added additional butter and goop to the pan. We love fresh Thyme, so additional was in lodge. When the recipe had reduced and thickened, I decided to strain through a fine metal mesh, leaving nothing simply a wonderful deep brown sauce. My family is all the same raving about this dinner and my xiv y.o. son learned to make a wonderful sauce. Proud Dad moment.
06/04/2018
This is a surprisingly piece of cake recipe to yield such deep flavor. Definitely a keeper. I make a lot of dishes from Cooks Illustrated which are always fantabulous just very time-consuming so this is a welcome add-on to my recipe files.
01/19/2020
Excellent sauce! I merely used 1/2 cup goop (made with Better than Bouillon just same amount of wine and it reduced just fine without using cornstarch/water in near 25 mins. I'thou not a fan of bay leaf so left that out, however delicious.
04/xiii/2017
The but affair I would modify is the amount of Worstershire sauce, less is better. Although this is not a true bordelaise sauce, information technology doesn't matter the gustation is great
05/02/2016
Didn't use the cornstarch every bit dieting, merely sauce was most wonderful! And I don't like mushrooms! Cheers!
02/15/2020
Fabricated this for Valentine's Day served over sliced filet mignon. It was amazing!!!
08/22/2016
Information technology's fabulous with cherry meat, and not and then bad on top of a chicken schnitzel either! I found that the cornstarch wasn't necessary, I just cooked information technology down until it was right.
11/13/2015
I had a bordelaise gravy at our favorite eatery and wanted to find a recipe for it I liked information technology so much. This is at present my favorite and become to gravy. My family loves it! It takes a little preparation and time but you can make it then let it sit down on warm until everything else is ready . I think it's kinda fun to make though. Succulent! !!! Deserves more stars! Tip: if y'all don't have red wine you tin use cherry-red wine vinegar. If it tastes too acidic just add together a sprinkling of blistering soda to the gravy and stir until all the cream is gone. Tastes identical! Likewise this recipe only feeds 2-3, you volition need to double information technology to feed four people.
12/24/2013
12-24-13 This was smashing! I reduced it instead of calculation cornstarch too and everyone loved it.
02/14/2016
Oh so skilful! Fabricated as written, but put my cornstarch in a few tablespoons of heavy cream.
03/22/2017
Perfection! Not likewise rich and everyone liked it!
05/14/2015
Was making this for roast craven breast and only had white wine. Added approx 2 tbsp soy sauce to battle the added sweetness and used veggie broth vice beef, worked bang-up. Thanks!
12/27/2012
Drizzled this on prime number rib and smashed potatoes for our Christmas dinner. Followed the communication of others by omitting the corn starch. I but wish I'd made more... fabulous!
11/05/2019
Superb. Complex and flavorful, even when I reduced the butter past one-half. Unlike another reviewer, I actually found the cornstarch as a necessary ingredient in order to thicken the consistency. Highly recommend.
10/10/2012
I served this sauce over pan seared sirloin steaks and my whole family loved it. Instantly made Sunday dark dinner a gourmet celebration. Was not very difficult to make and I had nearly of the ingredients on paw. I will definitly be making this once more!
07/17/2014
Delicious! I could drink it by itself. Cheers for the recipe.
08/17/2014
Fabricated the original recipe as instructed and information technology was succulent! I volition be making information technology again and once more :)
10/06/2013
Good taste merely had to add extra broth. Seems similar it cooked down also much.
05/fourteen/2014
Very tasty, however when you are adjusting the serving, non all ingredients go adjusted ie the corn starch amount stays the aforementioned and ruins the recipe.
05/04/2020
Information technology's a good sauce only lacks the rich beef undertones that I love... I added some extra craven and beef base to brighten up the flavor... it helped... another annotate said it needs beef os marrow I was thinking I would want to def start with leftover bone broth or simmer with a beef soup bone...
03/28/2019
I made no changes! Had prime rib with it. Fantastic!
01/10/2018
I also have a friend who was owner & chef at i of the well-nigh loved resturants in Eureka Springs Arkansas. All he'd give me was a proper name. One of his specializes was a dish he chosen "chicken gizmondo". It was aflatted chichen chest lightly breaded pan sauteed in butter placed on a bed of spinach and then the sauce on top oh my gosh and served it with nearly East Rice pilaf and my kids merely loved it grade I did besides
06/14/2016
Fabled!!! Paula Deen would approve - with that much butter. Perfect for steaks, prissy beef, or burgers! This is DEFINITELY being added to our rotation. My daugher will before long be adding this to her own favorites cookbook besides.
04/08/2017
I will make over again. No changes!
06/11/2014
Pretty tasty although I personally will reduce the amount of corn starch in the time to come. I like my sauces for adept meat to exist a petty less "sticky". Would be excellent on a burger nonetheless. Thanks so much for sharing!
08/03/2014
I made this this evening for myself and my fiancé. Information technology was absolutely succulent. I served it over medium tenderloin steaks and my ain garlic and Gouda mashed potatoes. Absolutely fabulous. My fiancé had thirds he liked it then much, and is currently lying on the couch in a food coma. I will make this oftentimes for guests and special occasions.
02/28/2016
Tasted amazing.
02/27/2015
Had guests for dinner and hubby wanted to do steak on the grill. i don't eat cherry-red meat so i couldn't gustatory modality the sauce only my hubby and friends ate it all and loved it! I used flour instead of cornstarch. Make sure you let an hour for the process as you desire enough time to simmer the sauce to the correct consistency.
12/24/2019
Read the recipe, watched the video, then executed. Amazing sauce.
02/07/2016
Excellent--used MacMurray Pinot Noir
02/22/2017
Cheers for this fantastic recipe.
xi/04/2019
This recipe is then adept that my married man made extra at 9:00 the same nighttime , and I think he actually used bread to mop up whatsoever was left in the pan! Nosotros did non use the vino, or any substitute for it, nor the basil leaves. Otherwise, made as written and information technology turned out fantastic!!! Put over grilled ribeyes.
12/28/2012
I fabricated these for Christmas and they were a large hit. Practiced rich flavor. I will be making information technology again.
04/25/2014
Finally mushrooms that are so flavorful simply do not detract from the master course. I hold with the annotate that you do not need the cornstarch simply some patience to permit information technology reduce to the consistency you desire. I used crimini mushrooms simply I am certain any blend or type would taste great. Thank yous!!
x/16/2013
Absent os marrow this is a good sauce. I would suggest using a nighttime roux over the corn starch. Yep, corn starch is easier just the flavour is greatly enhanced with a roux.
08/10/2013
Then tasty! Really like shooting fish in a barrel to make and it tastes like mushroomy heaven. I used blood-red onions to add a petty sugariness. Makes a swell change from creamy mushroom sauces or gravy on meat or mashed potatoes.
02/05/2019
Excellent and like shooting fish in a barrel
07/07/2020
So I've fabricated this earlier (mine is the steak/ asparagus/ sweet potato pic!) and I merely made it again but quadrupled it. One- don't practice that. 2, don't cook it too long. And 3, MAKE SURE y'all add the cornstarch to water before y'all mix it into the dish. Ugh, tin can't believe I made that rookie move. But still so yummy!
vanallencalle1951.blogspot.com
Source: https://www.allrecipes.com/recipe/166887/bordelaise-sauce-with-mushrooms/
0 Response to "Lobster and Baby Portabella Mushrooms in a Rich Cognac Cheese Sauce"
Post a Comment