Bois boudrin

Recipe uploaded by

Gordon Ramsay

4 ratings

Recipe by Gordon Ramsay

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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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• Kathryn

  21 June 2008

  Kathryn rated and commented on this recipe

  

  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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• Mojo

  18 July 2008

  Mojo commented on this recipe

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

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• fatmax1291

  06 February 2009

  fatmax1291 rated and commented on this recipe

  

  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.

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• zoobymoo2003

  18 August 2009

  zoobymoo2003 rated and commented on this recipe

  

  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!!

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• Jennylund9

  20 November 2009

  Jennylund9 rated and commented on this recipe

  

  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

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Ingredients

• 1 large shallot , chopped
• 150g small cherry tomatoes , halved, or 3 medium tomatoes, deseeded and chopped
• 3 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp grain mustard , optional
• ½ lemon , juice only
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• small handful tarragon leaves, finely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 1 large shallot , chopped
• 150g small cherry tomatoes , halved, or 3 medium tomatoes, deseeded and chopped
• 3 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp grain mustard , optional
• ½ lemon , juice only
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• small handful tarragon leaves, finely chopped

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