Bois boudrin

Bois boudrin

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(19 ratings)

Prep: 10 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 large shallot, chopped
    Shallot

    Shallot

    shal-lot

    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
    Mustard

    Mustard

    muss-tard

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

  • ½ lemon, juice only
    Lemon

    Lemon

    le-mon

    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
    Tarragon

    Tarragon

    ta-ra-gon

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

Method

  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, questions and tips

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clairiem
8th Oct, 2014
5.05
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
22nd May, 2014
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
25th Apr, 2013
5.05
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
25th Jul, 2012
2.05
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
25th Feb, 2012
4.05
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
6th Oct, 2011
4.05
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
26th Jul, 2011
5.05
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
14th Jul, 2011
1.05
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
31st Jan, 2011
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
10th Oct, 2010
5.05
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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