Bois boudrin

Prep: 10 mins


Serves 4
This marinade sauce, from Gordon Ramsay, is best spooned over a steak after cooking – especially a fillet steak

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 large shallot, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 150g small cherry tomato, halved, or 3 medium tomatoes, deseeded and chopped
  • 3 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp grain mustard, optional



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • ½ lemon, juice only



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful tarragon leaves, finely chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Simply mix everything together. This can be done the day before, then kept covered in the fridge until required. Remove the sauce from the fridge at least 30 mins before serving.

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Comments (18)

clairiem's picture

Delicious! I didn't have any shallots so used half a red onion instead, and didn't have any tarragon so left that out. A really easy sauce to make, I will definitely make it again.

paleryder311's picture

Had this with a porterhouse. It was delicious. If you found it too vinegary, you should try a better vinegar, one that may have a little more age on it. Other than that it was great, something I really will enjoy in the future on some filets

BiskitBri's picture

This is a favourite of ours. I've made it a few times now and if it's just for my wife and I, we add a finely chopped habanero to give it a good kick. Because we thinks it's so delicious, I usually make double the amount and we have it with eg. chicken for our lunch the next day. It tastes even better the day after.

highwaycrossingfrog's picture

Horrible. Just too many strong flavours, even though I am usually a fan of that. The balsamic vinegar was overpowering. I threw most of it away.

dconnelly's picture

Too strong a vinegar flavour for me - but still a very nice sauce. I was dubious about the tarragon as I really don't like that flavour / smell, so I used a very small amount. The taste was still there - very subtle - but not overpowering = tarragon worked for me! Next time I make this sauce, though, I will use half the amount of Worcestershire sauce and balsamic vinegar to see if that creates a sauce that better suits my taste buds.

jenbla's picture

I would have given 5 stars but I didn't actually make it! Just adapted and used what I had to hand: garlic, soy sauce, ketchup, mustard, balsamic and lime juice. Fantastic.

copon2900's picture

im going to chop the steak up and put the sauce and the steak in a puff pastry parcle and use it as a starter

joannajmiller's picture

Afraid I didn't like this at all. Found it very vinegar-y and completely took over any flavour from the fillet steak, which at £8 for two was wasted really.

sunshinesimpson's picture

This Steak sauce was something I have never tasted before and can't wait to taste again!! Very versatile!!! We had it with Basil instead of Tarragon and it worked just as well. It was just delicious!!!

aimeep's picture

Such an easy sauce & made a nice change from just serving plain with English mustard! I used a red onion as had no shallot, fresh basil instead of tarragon & wholegrain mustard. I heated the sauce through as the steak was cooking and after 'resting' the steak (as it says in Gordon's mix & match steak) I put it on the serving plate & poured the sauce over. Served with potato crush although will try Gordon's chunky oven chips next time!

kathryndonna's picture

Shazza - it would still work really well if you just left the tarragon out. Or, if you want to add a different herb, basil and oregano both go well with tomato based sauces.

mamma_greaves's picture

Hello, I need some help please......this recipe sounds great, but I cannot tolerate the smell or taste of tarragon. Would anybody like to suggest an alternative herb?
Many thanks,
Shazza :)

marcmc's picture

Tried this recipe last night. Like others I honestly didn't think it would work well........guess thats why I'm not a chef. Excellent !

jennylouisetaylor's picture

What can I say, this is an amazing sauce. I was doubtful at first as it tasted very strong but once it was served with the fillet steak it tasted great. I found it went well with the steak placed on a bed of wilted spinach and served with Gordons crushed new potatoes. Will definately be making this again

zoobymoo2003's picture

i tried this but had the sauce warm instead!

I heated the olive oil in a pan then put in the tomatoes and shallot, i then added the rest of the ingriediants, boiled and then warmed back up when i needed to serve! it was absoluteley loveley!!!!

I would definateley recomend using the mustard in it though it makes it!!

fatmax1291's picture

absolutely love this sauce. I live in Argentina so it goes well with the best of fillets and it always raises a few questions during dinner.

maxosei's picture

Great sauce!! complements even the most sumptuous of Fillet's!!!!!! will defo use again!!

minoumouse2's picture

A lovely, piquant relish/sauce which I made for a dinner recently to accompany roast gammon, gratin dauphinoise and vegetables. Very easy and can be prepared well in advance. I used half a red onion as I couldn't get a shallot.

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