Bois boudrin

Bois boudrin

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(19 ratings)

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…

  • 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, questions and tips

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8th Oct, 2014
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.
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
25th Apr, 2013
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.
25th Jul, 2012
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.
25th Feb, 2012
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.
6th Oct, 2011
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.
26th Jul, 2011
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
14th Jul, 2011
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.
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!!!
Adam Martin's picture
Adam Martin
19th Feb, 2019
How do you know it worked just as well if u didn't have it with tarragon?


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