Longhorn Steakhouse Bordelaise Sauce Recipe
LongHorn Steakhouse’s Bordelaise Sauce is a rich, savory complement to their steaks, adding depth and a refined touch with its blend of red wine and beefy flavors.
Make our Longhorn Steakhouse Bordelaise Sauce Recipe at home. With our Secret Restaurant Recipe your Bordelaise Sauce will taste just like Longhorn Steakhouse.
Photo by Edsel Little
Longhorn Steakhouse Bordelaise Sauce
A Longhorn Steakhouse Copycat Recipe
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LongHorn Steakhouse
LongHorn Steakhouse is a popular American restaurant chain known for its exceptional steaks and Western-inspired cuisine. With a rustic and welcoming ambiance, LongHorn Steakhouse offers a dining experience that feels like a journey to the Wild West.
Their menu features a variety of high-quality steaks, including the famous Longhorn, Renegade Sirloin, and the indulgent Flo’s Filet. Each steak is expertly seasoned and grilled to perfection, making it a carnivore’s paradise. Beyond steaks, they offer a range of dishes like chicken, seafood, and salads, all infused with flavors that reflect the American frontier.
The restaurant’s commitment to quality extends to their “LongHorn Legendary Steaks,” which are aged for a minimum of 28 days to ensure tenderness and flavor. Side options include loaded baked potatoes, crisp salads, and a selection of freshly baked bread.
The cozy atmosphere features Western-inspired decor, giving guests a sense of the rugged outdoors. Friendly staff add to the warm hospitality, making it an excellent choice for a casual dinner, special occasions, or gatherings with friends and family. LongHorn Steakhouse has become a beloved destination for those seeking a taste of the American West in a modern and inviting setting.
Bordelaise Sauce
Bordelaise sauce is a rich, flavorful French classic that adds elegance to a dish, hailing from the Bordeaux region. Named for the famous wine-producing area, it’s crafted with dry red wine, beef stock, and shallots, slowly simmered to create a luxurious depth of flavor. Traditionally paired with beef, particularly steak, it enhances the natural richness of the meat with its silky texture and robust, slightly tangy finish. There’s a complexity that comes from the wine reduction, balanced by the savory depth of the beef stock, making it a true gourmet indulgence.
First created as a way to elevate simple beef cuts, the sauce has since become synonymous with French cuisine’s refinement. Famous versions, like those served with Filet Mignon or entrecôte (ribeye), are often seen in fine dining establishments, particularly in Parisian bistros. The sauce’s appeal lies in how it enhances without overpowering, making each bite feel like an elevated experience.
The use of marrow or butter in some variations adds a luxurious smoothness, while the slow reduction process creates an intensity that meat lovers find irresistible. Bordelaise sauce is not only adored for its taste but for the way it complements hearty, meaty dishes, perfecting the balance between acidity and richness. Whether served over steak, lamb, or even veal, its popularity continues to endure for its ability to make any meal feel extravagant and truly special.
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Longhorn Steakhouse Bordelaise Sauce Recipe
LongHorn Steakhouse’s Bordelaise Sauce is a rich, savory complement to their steaks, adding depth and a refined touch with its blend of red wine and beefy flavors. Make our Longhorn Steakhouse Bordelaise Sauce Recipe at home. With our Secret Restaurant Recipe your Bordelaise Sauce will taste just like Longhorn Steakhouse.
Ingredients
- 2 tablespoons Butter
- 2 tablespoons minced Shallots
- 2 cloves Garlic minced
- 2 Carrots shredded
- 2 cups Beef Broth
- 1/2 cup Sherry
- 2 tablespoons freshly squeezed Lemon Juice
- 1 pound fresh Button Mushrooms cleaned and sliced
- Salt and freshly ground Black Pepper to taste
- 2 tablespoons Cornstarch
- 1/4 cup Water
Instructions
- Place butter into a medium skillet. Place over medium heat.
- When butter has melted and is hot (do not burn), add prepared shallots, garlic and carrots. Sauté 5 minutes or until limp, but not browned.
- Add broth, sherry and lemon juice. Heat until almost boiling. Reduce heat.
- Add mushrooms. Cook over low heat for 5 minutes.
- Taste. Season with salt and pepper, to taste.
- In a cup or small bowl, mix cornstarch with water. Add to sauce. Stir until thickened.
- Serve with steaks and roasts.
Longhorn Steakhouse Bordelaise Sauce
A Longhorn Steakhouse Copycat Recipe
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Photo of “Proof On Main – Sunday Supper” is by Edsel Little and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Photo of “LongHorn Steakhouse” is by Mike Mozart and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Edsel and Mike. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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