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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10th Oct, 2010
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
8th Oct, 2010
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.
29th Sep, 2010
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 :)
22nd Aug, 2010
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 !
20th Nov, 2009
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
18th Aug, 2009
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!!
6th Feb, 2009
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.
18th Jul, 2008
Great sauce!! complements even the most sumptuous of Fillet's!!!!!! will defo use again!!
21st Jun, 2008
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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