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Grilled Steaks with Bordelaise Sauce

Featured by Windemere Winery in the Gold Wine Club.
Grilled Steaks with Bordelaise Sauce


Juicy New York steaks with a special creamy Bordelaise Sauce. Easy to prepare and super delicious! Our Gold Wine of the Month members should try pairing this with the Windemere Cabernet Sauvignon.

Yield: 4 - 6
Prep Time: 25 Minutes
Cook Time: 12 Minutes


• 4-6 New York steaks
• oak or mesquite charcoal, optional

Bordelaise Sauce:
• 1/2 cup fresh chopped mushrooms
• 1 Tbsp. Butter
• 2 cups Quick Brown Sauce
• 1/2 tsp. lemon juice
• 1 cup Cabernet Sauvignon

Quick Brown Sauce:
• 1 clove garlic
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 cups beer stock
• 3 tsp. tarragon


Bordelaise Sauce:
Sauté mushrooms. Add wine, and while stirring bring to a boil. Add remaining ingredients and dash of pepper, simmer until desired consistency. Makes 2 1/2 cups.

Quick Brown Sauce:
Melt butter and stir in flour until well blended. Stir in beef stock and tarragon. Allow to boil, stirring constantly. Season with Salt and pepper.

New York Steaks
Grill 1" thick New York Steaks over oak or mesquite charcoal. Approximately 4 minutes per side for medium rare. Serve steaks on warmed plates. Pour sauce over steaks or serve on the side.

Recommended Pairings