Bois boudrin

Latest comments and suggestions

• 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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• Paul

  20 February 2010

  Paul rated this recipe

  

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• wishicouldcook

  22 August 2010

  wishicouldcook rated and commented on this recipe

  

  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 !

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• Shazza

  29 September 2010

  Shazza commented on this recipe

  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 :)

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• Kathryn

  08 October 2010

  Kathryn commented on this recipe

  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.

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• AimeeP

  10 October 2010

  AimeeP rated and commented on this recipe

  

  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!

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• sunshinesimpson

  31 January 2011

  sunshinesimpson commented on this recipe

  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!!!

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• Joanne

  14 February 2011

  Joanne rated this recipe

  

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• ME

  14 July 2011

  ME rated and commented on this recipe

  

  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.

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• chocy-dream

  26 July 2011

  chocy-dream rated and commented on this recipe

  

  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

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• Jenbla

  06 October 2011

  Jenbla rated and commented on this recipe

  

  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.

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• Damien

  25 February 2012

  Damien rated and commented on this recipe

  

  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.

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• highwaycrossingfrog

  25 July 2012

  highwaycrossingfrog rated and commented on this recipe

  

  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.

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• Biskit Bri

  25 April 2013

  Biskit Bri rated and commented on this recipe

  

  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.

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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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