Bordelaise Sauce on the Arteflame for Grilled Steaks

Introduction

Creating a rich, flavorful Bordelaise sauce on the Arteflame grill adds a unique smoky essence to this classic French sauce, perfect for pairing with your grilled steaks or other beef dishes. Using the flat-top cooktop, you can sauté and simmer ingredients outdoors, bringing a rustic touch to a luxurious sauce.

Ingredients:

• 1 cup dry red wine (Bordeaux or similar)
• 1/2 cup beef stock
• 2 shallots, finely minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp unsalted butter
• 1 tbsp flour (optional for thickening)
• 2 tbsp bone marrow (optional, can use extra butter if omitted)
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Arteflame Grill

Fire up the Arteflame by lighting oil-soaked napkins under firewood. Let the fire build for about 20 minutes until the flat-top cook surface is hot and ready for cooking.

2. Sauté Shallots on the Flat-Top

Place the butter on the flat-top to melt. Add the minced shallots directly onto the flat-top and sauté them in the butter until they become soft and translucent, about 2-3 minutes.

3. Add Red Wine to the Shallots

Carefully pour the red wine over the shallots on the flat-top surface. Add the thyme sprigs and bay leaf. Allow the wine to simmer on the flat-top for 5-7 minutes, reducing by about half to concentrate the flavors.

4. Add Beef Stock

Once the wine has reduced, pour in the beef stock and continue simmering for another 10-15 minutes until the sauce thickens slightly. Stir occasionally to ensure the flavors meld evenly.

5. (Optional) Add Bone Marrow or Butter

For a more traditional Bordelaise sauce, add bone marrow to the flat-top and allow it to melt into the sauce. If you don't have bone marrow, add a little more butter for richness. Stir it into the sauce as it simmers.

6. Thicken the Sauce (Optional)

If you want a thicker sauce, sprinkle 1 tablespoon of flour over the sauce and stir it in well, cooking for another 2-3 minutes until the sauce thickens.

7. Season and Strain

Season the sauce with salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf. For a smoother sauce, strain it into a bowl, pressing the shallots to extract all the flavor.

8. Serve

Spoon the rich, velvety Bordelaise sauce over your freshly grilled steak or roast beef. The deep, wine-infused flavor of the sauce will perfectly complement the smokiness from the grill.

Tips for Making Bordelaise on the Arteflame

• Monitor the heat: The flat-top can get very hot, so be careful to keep the sauce simmering gently without burning.
• Keep the flavors fresh: Fresh herbs like thyme and bay leaf add a subtle depth to the sauce, but don't let them overcook.
• Bone marrow richness: If available, bone marrow adds a silky, luxurious texture to the sauce that complements the wine and beef flavors beautifully.

Variations

1. Mushroom Bordelaise: Add sautéed mushrooms to the sauce for an earthy flavor.
2. Garlic Bordelaise: Include minced garlic with the shallots for a more robust, savory sauce.
3. Herb-Enhanced Bordelaise: Add rosemary or parsley along with the thyme for added complexity.
4. Smoky Bordelaise: Use a smoky red wine or a splash of smoked paprika for a different flavor profile.
5. Creamy Bordelaise: Stir in a small amount of heavy cream at the end for a creamy, velvety finish.

Best Pairings

• Grilled steaks (ribeye, filet mignon)
• Roast beef
• Grilled lamb chops
• Mashed potatoes
• Grilled vegetables

Conclusion

Making Bordelaise sauce on the Arteflame grill brings a unique, smoky twist to this classic French sauce. Paired with your grilled steaks, this red wine reduction will add a rich, savory finish that elevates the flavors of any beef dish.