Pan Sauce "Bordelaise" - Red Wine Reduction Steak Sauce

[@foodwishes]

At the risk of being super obvious, let me say this... if you don't have, or can't have red wine, you don't try and make a red wine sauce. Instead, you make a sauce that doesn't use wine as THE key ingredient. I hope that all makes sense.

[@Dumass88]

move over to the metric system, it made sense until you denied it.

[@exanime]

I'm a better home cook because of you Chef John... Thank!

[@keenedge100]

Dumass88 You stay in your country and have militers, we'll stay in ours and have cups, okay?

[@exanime]

I'm all for the metric System but honestly, who can say they can't understand what a cup is???... People use your brains every once in a while, it won't kill ya

[@Datamike]

Jhon T The thing is, the SI (aka metric) system is easily superior to what people refer to as cups and ounces. The units are easy to understand, convert, and count. Cups and ounces are illogical and make no real sense. In fact, when people talk about cups, they are usually do not realize that there are many different definitions for those sizes, which leads to even more problems. In short, it is an antiquated system that people should just let go, and most actually have. It is just select few who still cling to it like it was a priced heirloom, namely Americans.

[@peepslostsheep]

I love how Chef Johns humor sometimes flies miles over peoples heads.

[@erlybird3122]

More like goes under the hurdle.

[@manspidermann]

peepslostsheep give me.an example to see if i missed it

[@damnfk063]

Shin Da the measurement system when he changed from ml to oz saying its more logical

[@caiohenriquerufino4925]

i would agree but miles make no sense.

[@jetsamperes5762]

he meant kilometers above people's heads.

[@BlackBombshell_]

I actually just finished making this sauce with my steak and omg it was freaking amazing! I highly recommend it.

[@TheROMaNProject]

I love that you don’t take yourself, or kitchen techniques, too seriously! I am 73 years old and have cooked since I was 8… some of my methods are classic while others are very untraditional… and I am called an excellent cook by all who’ve dined with me. Thus, your lighthearted presentation and obvious love of cooking resonates with me.

[@jim73challenger]

Why on earth do people watch the entire video and then complain about the guy who made it? I'm going to make this recipe Friday night.

[@LibrasLion]

Jesus Christ. I just found this channel and have literally been doing nothing but watching all the videos all day. It's now 8pm and I'm having a cocktail and I want to shed a tear at this beauty of sauce and steak. I can't wait to get busy creating all your beautiful dishes. BRAVO!

[@mweagle89]

"That's you adjusting on the fly, also known as cooking" LMFAO.

[@BigBickBenedict_de_Texas]

mweagle89 classic line

[@davidwootton683]

This has to be one of the best You-tube channels on You-tube. Years and years of experience here. So simple, so French and we need smell-avision. Many thanks for sharing this with us.

[@paulgagnon9830]

...also known as cooking... Best line ever! Love the videos. Delicious sauce.

[@tonymurray814]

I’ve commented before but this man is a fricking treasure to us “ gourmet” types. Also he’s a poet n he doesn’t know it. He seems to rhyme all the thyme( deliberate pun).

[@Lestat1718]

I made this & the Manhattan filet last night & it was amazing. My wife was impressed. I guess you could say I'm the "Don Juan of faux filet mignon."

[@jacksonfl]

It's 6 am here now. Can't wait for 6 pm! Thanks, Chef John,for all that you do. You bring a lot of happiness.

[@chibbert1246]

John, you never fail to come up with truly desirable recipes to try. Thanks so much!

[@thelastneanderthal3171]

Yep! Good classical recipes with great humor to go along with it. One f the best cooking channels on the web.

[@ktarnik]

Chef John, you are probably the funniest chef to watch...I enjoy every vid of yours! Great job!

[@ElementsMMA]

I just watched practically every red wine steak sauce video and your wins. The steaks are a little over done for me but everyone likes it how they like it, so you still win. Beautifully done sir.

[@nov51947]

*_THREE_* reductions...WOW, that's concentrated flavor!!

[@TechnicolorMammoth]

My mouth waters.

[@Moving_Forward247]

I am grateful to find someone who actually knows how to cook who is also a good teacher! Hard to find that combo! Chef John’s instructions are so clear, funny, and his recipes are real ol school cooking not dumping a bunch of prepackaged stuff together. Very grateful. My mom was an excellent cook but man she could never explain or reproduce what she did. Incredible pork loin one day…Mexican rice….rice pudding but she could never explain what she did. Love ya mom.

[@ldrobarts]

The most entertaining place to learn new dishes and technics. I look very forward to my next steak. Hey, I always look forward to another steak, only now- without my two fav steak sauces. I hope a dry red blend wine works....I bought it with absolutely no idea how to cook with wine or what types are best for something like this. Oh well....I'll keep the A-1 handy.

[@santiagobaravalle2132]

You never fail to catch me about to get to sleep and make me mad hungry until breakfast, Cheff John

[@TaylorReckab0119]

You food is delicious and your jokes make my day, i love you man

[@mimiwilson3810]

If this recipe were an old-school written on an index card recipe, it would be very well worn in my kitchen. This is my video every time I need to make this. I love the style that you teach in. thank you for the video

[@chefmike9945]

I won't say "no way"! to this Bordelaise. Nicely done again Chef John. Blessings ChefMike

[@MrJessehendrix10]

Chef John, when I was growing up in Monterey, Ca I acquired a taste for all the food at restaurants, hotels, catered events, country club brunches, and so on. Many chefs create food I enjoy such as Ramsey and Batali on tv, and since I tried your fondant potatoes I've been hooked on your channel! Your recipes I find remind me of the food I had growing up, more so than any other chef. Lately, my kitchen is more rich with inspiration than ever! Thanks!!

[@CorneliusSneedley]

Was anyone else waiting for him to say "The o-o-old choppa-choppa" when he broke out the cleaver? :)

[@arthas640]

or the o-o-old hack-a-hack-a

[@kenlogan1723]

I recently made this it was outstanding...... Chef John...... I tried to make a cooking video, I said tried, it totally sucked. There is a lot of work that goes into that. I kept walking in front of the camera, my hands were in the way of what I was trying to show, sometimes the camera would go out of focus, lighting was terrible and my voice sounded like I was in a cave. Enough said I have no idea how to make videos so I will just sit back and enjoy yours..... thank you so much for all that you give us.

[@anonInDE]

OMG!!!! This looks so good!!!!! I've recently moved out and about to start college soon, so for the first time in my life I am cooking for my self, and it is such a fun thing to do, hopefully soon I'll be able to cook something like this steak!!

[@Tfish64]

Should of learned cooking way before college! Anyways did you ever make your steak?

[@nadyalopez8090]

I made this for my girlfriends and they were oh so impressed ! They gave me compliments throughout the dinner. ❤️

[@IAMDIMITRI]

"Adjust it on the fly, also knows as cooking".. That right there killed me... Subbing =)

[@DavidLaFerney]

This channel is the best cooking show ever - I've made several of your recipes and they have all been great. Unlike my usual experience with recipes from the internet. You also have a great sense of humor and comic delivery. Thanks!

[@chefkendranguyen]

That looks delicious. "More logical sense of measurement." Good one, Chef!

[@avahightower4685]

How wonderdully satisfying and interesting and enjoyable it was to watch this while listening to you. I love you Chef John.

[@jillpiebest]

"Sorry I cant go out tonight I'm watching steak being dragged through sauce" "Oh what channel is that on?" "The meat being dragged through sauce channel. Duh!"

[@Ricanartist]

I love your funny commentaries on all your video and of course your food choices. Lastly your way you say en..joy. perfect.

[@kylelandry]

I missed this channel....!

[@hugophillips8557]

I love your videos 👍❤️

[@salvadordelpalacio]

Me too 🤧

[@Neonto]

How can somebody downvote that video? Steaks and sauce were gorgeous.

[@nywvblue]

"I've cooked them to perfection." :: dying :: This sauce may be the cheffiest thing you've done so far. Two hours to make a cup of liquid? Oh boy. I bet you could put this on a humble hamburger and it would give any steak house a run for their money.

[@IlDeimos]

Oh yeah, you can add a bit of washashire sauce to the liquid and reduce it a bit more, and you will have a great steak sauce for just about anything.

[@GrowingDownUnder]

@@IlDeimos you mean worcestershire sauce...and you can just add corn starch or flour to thicken it or any other thickening agent basically that's all gravy is

[@7andrea2]

I am a huge fan. This is the only recipe panned-out. This recipe fails to congeal in the third phase

[@kieran161616]

the ups guy never came back u lied. D:

[@scottyg9167]

AWESOME video! Just awesome. Sounds so much ,ore complicated than it actually is: just frikkin cook, man. Your humor, John, is spot on.

[@mrbarrylewis]

I like how you say shallot and this is great worth the wait from the video yesterday

[@JapaneseChefHELLYEAH]

That's how us Americans say it xD

[@mrbarrylewis]

Yeah i'm in the minority here probably

[@littlestbroccoli]

The first time I heard Gordon Ramsey say shallot I was offended! But quickly recovered.

[@ThatDonovanKid]

littlestbroccoli I just looked up “Gordon Ramsay shallot” and convulsed when he said shaLOTS

[@MariamYah12Tribes]

This is the second tie I’ve made this sauce and it was delicious! Chef John’s recipes never fails. Thank you again!

[@guguigugu]

"also known as cooking" :D this is why i love your videos, chef john!

[@joshd8701]

I Made this two days ago and it was the best steak I've ever had. I thought I could only get that kind of taste from a fine steak house but that's no so anymore. Thanks Chef John!

[@MadisonWestfield]

HAHA this is 100% more interesting than the weather channel. :)

[@Tom5thousand]

am I the only one who was thinking "they have the food network dude!!!"

[@julle1991]

i'v made this three times now. And its amazing. Intens flavor! Thank you chef John. You make cooking fun!

[@samswilly14]

“That’s you adjusting on the fly, also known as cooking.” Lmfao love it!

[@reidcbcampbell]

I made this sauce, and it was spectacular. I have tried a few of your recipes and this was the best so far! A key part to possibly the best meal I have ever had. Thanks Chef!

[@smutpow]

Just wondering.... what do you guys suggest the used meat scraps be used for after its done giving up all that flavor. I'm sure there will be some good ideas instead of just throwing it into the garbage. Like maybe dry it up and use it for salads?

[@silvermediastudio]

Put it in an omelet if it isn't burned.

[@VA51L]

for pasta maybe...

[@dannybrown5889]

Put it in a quesadilla!

[@0623kaboom]

toast a sub bun lightly add the scraps and some nice cheese ... and make a philly cheese steak ... perhaps add some nice shitake mushrooms and minced garlic and make it awesome

[@dufftheduff7335]

Just eat it

[@mahoney1360]

God I love your channel. I've made multiple attempts at a red wine reduction with varying degrees of success. Gonna try your method soon. Thanks for posting this.

[@Karmah01]

I've been waiting 2 days for this! Now my steak is cold.....

[@king7rojo]

🤣

[@joedonahoo7633]

Oh my holy God. I'm doing this tonight. I already have aged steaks, trimmings, a hungry girlfriend, myself, and a skillet that has been screaming to be used. Thank you Food Wishes, for bettering the lives of hungry couples and somewhat long unused cookware everywhere.

[@michelleferrera6597]

“That’s you adjusting on the fly...also called cooking”. LMAO. Said so politely too.😊

[@jimcrosby3944]

Love your recipes, my wife and I enjoy them all the time, especially the soups. This recipe is something is have to make for 10 people, I always start to sweat when I have to go full blown caterer. Thanks, Chef!

[@fishheadspup7569]

“A way more logical system of measurement” . . Everyone not living in The U.S 🤔

[@bobbarker5294]

thas about 1/120 football field of sauce, yes way more logical xD

[@michaeltschuertz]

Even worse try to figure out fahrenheit... 😅

[@ritakaryne6224]

😂hope he was joking

[@Heymrk]

@@michaeltschuertz Celsius is good for telling you the temperature of water. Fahrenheit is good for telling you the temperature of a human.

[@1cleandude]

I’m American and the metric seems to be an easier system to understand! Great video btw!🙏🙏🙏

[@eeobeeob]

You are absolutely the This Old Tony (fellow youtuber) of cooking. Love the delivery and knowledge!

[@RovingARock]

What did you do with all those beautiful browned meat chunks after you strained the liquid?!?

[@davyb123music]

I would stir them into re-fried beans and put that in a burrito!

[@jaredgiff6342]

@@davyb123music you are a very wise man

[@hansgrueber8169]

sprinkle them on ice cream.

[@gtw4546]

Add them to a quesadilla!

[@mumps59]

Grab a spoon from the drawer and....well, you know.

[@tebonginc]

i do not cook (only steaks cuz its too easy) but i tried making a reduction sauce based on this video and to my surprise it was a success. i skipped the meat scraps and went straight to sauteeing onions on the fond then deglazing the pan with cheap red wine, used powder chicken broth when the wine reduced (hehehe thats all we had) and butter at the end (also salt and pepper). it was really good actually.

[@marie42ify]

I love the look of the side dish. Is it potato? I would love to see the recipe for that. Thanks chef, the sauce looks amazing :)

[@ivyandroses4373]

Marie , You look amazing 😆

[@JohnnyXanax]

Man just fry up some tatar-tots from the supermarket and you have your side...

[@jsmrgen]

You are the man!!! We just tried this cut at a very popular steak house and I'm so happy to see you execute it to perfection. Gonna try it, but will Sous Vide and see what happens .

[@HennaJaved]

at first i thought the fond from the steaks was going to waste...i had so much anxiety

[@MetzgerFamilyFarms]

Thank you so much. Made this today with the fat trimmed from a whole beef tender loin. I drained most of the rendered fat before adding the onions. The whole family loved it. I also added minced garlic and thyme to the reduction. Will definitely make this again.

[@Badboy7357]

Don't remove the fat! That is where the excellent flavor is.

[@adog7474]

no thats where the fat is lol

[@LyonTheGreat]

Fat isn't bad for you, so I say keep it in for extra flavour.

[@prsguitarfreak99]

These puns are off the chart. Chef John you did it again

[@delaneypratt]

the funny part was when you said the imperial system is logical

[@carlosandleon]

@Mike Wilhelmson that's why he said it's funny dumbass

[@cheesus3514]

Carlos Leon someone probably commented before him thats why he said woooosh

[@NicMG]

Yeah I think he was being sarcastic

[@Propane_Acccessories]

It is logical, but does not work well with a decimal number system

[@cheesus3514]

blaise rascoe ofc

[@whigwood]

I don't normally associate Americans with this sort of humour - not since Groucho Marx and Bob Hope (who was actually British). Great stuff, John. Just keep 'em coming!

[@stealspell]

He ends every sentence with a question mark?

[@RJRJ]

It's so infuriating... He has a good voice for commentary, but he just ruins it by constantly inflecting at the end of every sentence. This is the train crash result of a poor speaking habit combined with clipping together 100 separate voice clips.

[@ITSTIMETOSTOP]

Fillets?

[@laussrensen4541]

That was my thoughts exactly. I felt an urge to slap my loudspeakers

[@parkalan]

HAHAHAHAHHAA, I HAD TO REWIND IT IN ORDER TO SEE IF IT WAS TRUE

[@arthas640]

why not? isnt it fun to drive people crazy with a repeating lyric sound?

[@karendupre1681]

I am a method cook. Thank You Chef John for teaching me a new method. We did the Faux Filet cut with the Mock Bordelaise this evening and it was beautiful. I was forced by virtue of only having regular chicken stock in the pantry to use it and do the reduction. At tasting, it was a bit too salty so I increased the shine butter and actually added a couple tablespoons of cream to mask the saltiness. It worked, but low sodium is definitely important. The color was outstanding and the meat was, hate to say it, "cooked to perfection." (Sorry!) Do you have a traditional Bordelaise video or method posted somewhere. After this I want to take a swing at hitting the long ball.

[@albanothemadman]

Here's a question...did you take those meat bits and make a little garlic bread sandwich? Hell, I probably would've just ate it with a spoon out of the strainer, but then, I'm a savage! ;)

[@PurpleElephant808]

Right on! You sir can be my chef any day!!

[@jdlocotxftw2002]

Drop that in a tortilla . . Chef's snack

[@philipbaltzer1003]

This guy is awesome, love all the sauces and recipes and this is how I like to cook , professionally of course

[@MarsFireballCharge]

"fresshhly ground black pepper"

[@petesusi]

Chef, I revisited this after I watched and made your “cheater” veal demi-glace. The same technique works with that as well - I saved the scraps from the strip steak for another use and just used a couple of tablespoons of demi-glace after I deglazed with red wine and then finished with the butter - delicious ! On another occasion I added some mushrooms, parsley and a jalapeño for some heat, which was a home run as well.

[@AshyGr33n]

I'm just gonna replace the scrap with regular ground beef and shallot with onion. Ghetto!

[@thomasbruinsma]

that'd be a waste because you'll be throwing away the beef..

[@keenedge100]

Plus you won't get the same taste with just ground beef than you would with the steak scraps. And ground beef has more fat, which you don't need.

[@oms7963]

i think he/she is saying she can't afford the steak in the first place

[@amightyatom]

Frank Gutowski like Spam?

[@markecarandang]

That's so funny

[@cigarzan]

OMG, I've been making wine reductions for years, but I have never thought of anything close to this. I can't wait to try it!

[@TheScarletFox]

Pro-tip: Everything sounds fancier in french.

[@lorrainescott4928]

Tried the recipe I will give it 3 thumbs up. Tasted great and not hard to make. I will make it again. Thanks

[@jimmyp410]

I'd kill for this guy to be my dad! Embarrassing sitcom dad humor and great food!

[@terriesmith1981]

Ikr! Love it. Lol

[@Relationshipswithgod]

You are seriously one of the most entertaining Chefs on KZbin. I subscribed and cannot wait to try all of your recipes. Thanks!

[@paulhammond8583]

Warning: Like all KZbin videos, reading the comments section will cause your IQ to reduce significantly. Thanks.

[@Crosshill]

looking back, i can tell that this video was one of those exceptionally popular videos that non-subscribers will see, and sadly also comment on as though anyone cared food wishes comment sections are normally a wonderful place, it seems like sacrilege to someone as pure as chef John to be rude here

[@MrKErocks]

Uh, what does IQ mean? ;^D

[@radiergummi9602]

Your comment made my iq very low..

[@genevaheadden7702]

@@Crosshill I so agree I could not believe the negativity of those comments. Now 5 years later it has infected so many. We must remember that what we put out continues on like a virus. Perhaps a spiritual pandemic of fear and Hate. However courage and love can make a difference and that cure lies within each of us. Be safe my friend in this crazy crazy world.

[@Crosshill]

@@radiergummi9602 and it shows, too

[@notexactlyrocketscience]

This is how technique creates taste. It might not be authentic or proper but it's clever and practical

[@PanupatChong]

Turn around to a way more "logical" system of measurement. I lol xD

[@TechnicolorMammoth]

Yeah, the Imperial System of course.

[@lastditcheffort3979]

Just made this except I added some fresh porcini’s I picked. Put it on top of a seared to perfection ribeye with some roasted cauliflower on the side. It was Amazingly good!

[@freddy7304]

i love how you low key tried to piss off the viewers by referring to cups as more logical lol

[@sminstudios]

"low key tried to?" You mean, "succeeded magnificently"

[@simonalderman6995]

By far my favorite cooking channel! Thanks Chef John! I always love your fresssshly ground black pepper...

[@codyhoover1154]

i would like to see if those ny strip scraps could make a nice hamburger

[@zetapingpong]

+cody hoover (CpTNxCruNcH) It would be the fattiest hamburger ever because it's all the fat trimmings but I'd assume it would also taste amazing! lol

[@GitanoRenegado]

I would say better meatball for spaghetti

[@minuteman4199]

+cody hoover (CpTNxCruNcH) Cutting up meat like he did in the video into small pieces that you can make a patty out of makes a way better hamburger than using ground beef ground the way grocery stores a and most butchers do it.

[@fd3871]

i did 1 cup of beef bone broth, and 1 cup of beef stock and added a sprig of thyme. tasted awesome.

[@BillyBobLife]

3:27 more logical system ? I think you mean the most stupid system of measurement.

[@nt0043]

He was being sacarstic, pretty sure.

[@redetrigan]

whoosh ...

[@Detoyato]

writing and saying "8" is easier and shorter than "200"

[@sr20DETdrift]

I hope he was joking

[@ElemXCR]

Came in this video to watch how to make a reduction sauce or cry about a measurement system?

[@alishadonna]

I made this and the Manhattan steak for valentine's day and it's was overwhelmingly delicious. Thank you!

[@GFINHK]

Would be better if the steak was blue.

[@jalontf2]

Absolutely delectable recipe Chef John. Also, for all the haters bashing on US measurements, I invite you to view the world diagram of "countries that use the metric system" vs. "countries that have put a man on the Moon." Have fun with your millilitres.

[@JamesMovingTarget]

Whats wrong with uisng the metric system

[@waynesgrid49]

JamesMovingTarget it was a joke

[@David-fg4nu]

JamesMovingTarget thats what commnies use

[@isodoublet]

" but the Imperial system is easier to work with in the kitchen." Lmao no it isn't.

[@isodoublet]

It objectively isn't bro.

[@isodoublet]

"Wrong again" No u. "Imperial and other traditional systems are highly intuitive, " HAHAHHAHAHAHAH. 12 inches to a foot, 3 feet to a yard, 1760 yards to a mile. 8 fluid ounces to a cup, 2 cups to a pint, 2 pints to a quart, 4 quarts to a gallon. 16 ounces to a pound, 14 pounds to a stone, 2000 pounds to a ton. Oh, yes, highly intuitive. ", utilize base-twelve" Except only one of the conversion factors above is a multiple of twelve, and namely, it's twelve. And last I checked, humanity was overwhelmingly using base 10. I mean, notice how I just wrote that? 10? As in, one-zero? As in, 1 * 10^1 + 0 * 10^0? Yep, even writing the number we use base 10, not twelve. You must've skipped that class. " and have evolved from ancient times." So did rape, pillaging, and dying of smallpox. "Metric takes its scale from the Earth's longitude" My man, that hasn't been true for like 150 years. Are you a vampire? "was arbitrarily imposed by governments in recent times. " So were sanitation, roads, and basic health care. "There is nothing objective about it." Every unit system has some arbitrariness. Everyone has to learn how big a meter is just like everyone in some challenged nations has to learn how big a foot is. This doesn't change the fact that a system informed by science and designed around factors of 10 is objectively superior to an awkward rollercoaster of random conversion factors. Not much you can do about that, I'm afraid.

[@jasonshipp7174]

This is our first year hosting the entire family for Christmas dinner. I am making this right now to be a glaze for my beef tenderloin, fingers crossed!!

[@reaper-ct6bm]

i would turn that into a patty instead XD

[@titalinda9093]

Oh Chef John, I loooove your cooking!!!

[@theb3rn7]

Heh. Took me two videos to realize that the steaks are called what they are because they vaguely are shaped like the island of Manhattan.

[@NBHST]

This really is one of the best steaks I've ever had. Unreal. Thnx for the videos!

[@TheRyskwic]

Too much time and effort wasted on 200ml of sauce. I bet it is delicious, though.

[@ELCHAMBERINO]

I knew you would ace the sauce. Last project was the Kiev next one is this. Keep up the good work and thanks for taking the time to make make the videos.

[@Joenah5]

The metric system is WAY more logical

[@ITSTIMETOSTOP]

And ya got trolled

[@TechnicolorMammoth]

EU are the easiest to troll.

[@arthas640]

Maybe if your a communist

[@ralphcraig5816]

NEVAH explain the joke...

[@aqimjulayhi8798]

I like metric, but for me, using cups instead of mililiters is a lot more convenient if it's for cooking.

[@LA_Viking]

A classic, absolutely delicious sauce for beef prepared and presented by an excellent chef.