A thick bone-in steak seared in a hot pan, topped with a glossy red wine bone marrow sauce, served alongside creamy mashed potatoes and buttery asparagus – this is classic French steakhouse food you can make at home in Canada or the US.

This written recipe is based on my YouTube video “Steak sauce bordelaise”, but I’ve updated a few things here: clearer quantities, more precise timings, and a simplified step order so it’s easier to follow on a busy weeknight or for a special weekend dinner.

Bordelaise sauce is all about layers of flavour:

a dry red wine reduced with shallots,
a rich beef stock or demi-glace,
roasted bone marrow for silkiness and depth,
cold butter whisked in at the end.

If you enjoy steak recipes like my steak with peppercorn sauce or my creamy mushroom sauce for steak, this French red wine bone marrow sauce will quickly become a favourite.

Why you’ll love this steak bordelaise recipe

True French restaurant flavour at home: roasted marrow bones, real demi-glace and proper reduction give you an authentic bistro-style sauce.
Clear, tested proportions: unlike the original video, everything is weighed and measured for consistency.
Full steak dinner in one recipe: protein, sauce, potatoes and vegetables all planned out.
Perfect for date night or guests: impressive on the plate, but much of the work (bones, base, mash) can be done ahead.
Easy to adapt: use rib steak, striploin, New York strip or even hanger steak depending on what you find at your local butcher in Montreal, Toronto, Vancouver or anywhere in the US.

If you’re looking for more French-inspired mains after this one, try my classic boeuf bourguignon or my beef Wellington.

Ingredients

Serves 2 generously.

Steak and bordelaise sauce

800g (1.75 lb) bone-in rib steak or côte de boeuf (1 large steak or 2 x 400g/14 oz steaks)
500g (1.1 lb) beef marrow bones (2–3 large canoe-cut bones if possible)
250ml (1 cup) dry red wine (Bordeaux, cabernet sauvignon, merlot…)
200ml (¾ cup) rich beef stock or demi-glace
40g (3 tbsp) unsalted butter, cold, diced (for mounting the sauce)
40g (1.5 oz) shallots, finely minced (about 2 medium shallots)
30g (2 tbsp) beef fat, duck fat or neutral oil (for searing)
2g (½ tsp) fine salt, plus more to taste
Freshly ground black pepper, to taste
1 small thyme sprig (optional)
1 small bay leaf (optional)

For other steak sauces, you can also look at my Roquefort sauce for steak with cooking temperatures or my entrecôte steak sauce with warm herb butter emulsion.

Mashed potatoes

1kg (2.2 lb) potatoes (Yukon Gold or russets)
80g (6 tbsp) unsalted butter
200ml (¾ cup) whole milk or milk–cream mix, warmed
8–10g (1.5–2 tsp) fine salt, to taste
Pinch of white pepper (or black pepper)

You can also check my dedicated homemade mashed potatoes recipe if you want extra tips.

Asparagus

400g (14 oz) fresh green asparagus
1.5L (6 cups) water
15g (1 tbsp) salt for the cooking water
20g (1.5 tbsp) duck fat or butter for reheating

Step-by-step instructions

1. Roast the marrow bones

Preheat your oven to 350°F / 180°C.
Place the 500g beef marrow bones cut side up in a baking dish.
Roast for 40–45 minutes, until the bones are nicely browned and the marrow is soft and bubbling.
Let cool just enough to handle, then scoop out the marrow with a small knife or spoon.
Reserve the marrow in a small bowl (refrigerate if needed) and keep the roasting pan with its browned bits and fat for the sauce.

2. Make the mashed potatoes

Peel the 1kg potatoes and cut into even chunks.
Place in a large pot, cover with cold water and add about 10g salt.
Bring to a boil and cook until very tender, about 20–25 minutes.
Drain well and let the potatoes steam dry for a couple of minutes.
Pass through a potato ricer or food mill back into the warm pot.
Stir in the 80g butter, then gradually add the 200ml warm milk, until smooth and creamy but still holding its shape.
Season with salt and white pepper to taste.
Keep warm over a very low heat or in a bain-marie, covered.

For another potato side option with steak, you can try my Parisian potatoes or my cheesy beef macaroni casserole for a more rustic twist.

3. Blanch and glaze the asparagus

Bring 1.5L (6 cups) water to a boil with 15g (1 tbsp) salt.
Trim or snap off the woody ends of the 400g asparagus.
Add the asparagus to the boiling water and cook for 3 minutes (slightly longer if very thick).
Drain and refresh quickly under cold water to keep their bright green colour.
Just before serving, reheat gently in a pan with the 20g duck fat or butter.

4. Cook the steak

Remove the 800g bone-in steak from the fridge 30–45 minutes before cooking so it comes to room temperature.
Pat dry thoroughly and season generously with salt and pepper on all sides.
Heat a heavy skillet (cast iron is ideal) over high heat.
Add the 30g beef/duck fat or oil.
When the pan is very hot and just starting to smoke, lay the steak in the pan.
Sear for 3–4 minutes per side, plus time on the edges, until you get a deep golden crust.
If the steak is very thick, you can finish it in the oven at 350°F / 180°C for a few minutes, or continue over medium heat while basting with the fat.
Aim for an internal temperature of 125–129°F / 52–54°C for medium-rare.
Transfer the steak to a rack and let rest for 10 minutes, loosely tented with foil.

5. Make the red wine bordelaise sauce

In the same skillet (with the steak drippings), pour off excess fat if needed, leaving 1–2 tablespoons.
Add the 40g minced shallots and sweat gently over medium heat for 1–2 minutes without browning.
Pour in the 250ml red wine and add the thyme and bay leaf if using.
Bring to a boil and reduce until the wine has reduced by about two thirds and looks slightly syrupy.
Add the 200ml beef stock or demi-glace plus the browned juices from the marrow roasting pan.
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Lower the heat to very low and remove the thyme and bay leaf.
Add the reserved bone marrow in small pieces so it gently melts into the sauce.
Off the heat, whisk in the 40g cold butter a few pieces at a time to emulsify and give the sauce a glossy finish.
Taste and adjust seasoning with salt and pepper.
Strain if you want a smooth restaurant-style sauce, or leave the shallots in for a more rustic bistro look.

If you like French sauces, you might also enjoy my homemade Hollandaise sauce or my homemade beurre manié to adjust sauce texture.

6. Plate and serve

Gently reheat the mashed potatoes if needed and spoon a generous mound onto each plate.
Arrange a few glazed asparagus spears alongside.
Slice the rested steak off the bone, then into thick slices.
Place the steak slices next to the potatoes.
Spoon a generous amount of bordelaise sauce over the steak and a little around the plate.
Serve immediately.

Substitutions and variations

Steak cut: use bone-in ribeye, striploin, New York strip, T-bone or even hanger steak. Just adjust the cooking time based on thickness.
No marrow bones: use a very good quality beef stock or demi-glace and add extra butter at the end to give body to the sauce. The flavour won’t be as traditional, but still delicious.
Different sides: swap the mash for Parisian potatoes, authentic Belgian fries, creamy gratin dauphinois or even rice pilaf.
Other sauces: alternate with my Roquefort steak sauce, herb butter entrecôte sauce or creamy mushroom steak sauce.

What to serve with steak bordelaise

Here are some ideas to build a full French-style menu:

Starter: classic French onion soup
Light salad: homemade Caesar salad or homemade Greek salad
Potato sides:
Vegetable sides: creamy butternut squash soup, creamy chicken and zucchini gratin as a second main another day.
Other steak & beef ideas:

FAQ – Steak bordelaise

Can I make bordelaise sauce without marrow bones?
Yes. Use a good beef stock or demi-glace and finish with extra butter. The sauce will still be rich and flavourful, but it won’t have the same traditional bone marrow character.

What red wine is best for bordelaise sauce?
A dry red with good structure: Bordeaux blends, cabernet sauvignon, merlot or a Rhône-style wine. Use something you’d be happy to drink with the steak, but it doesn’t need to be expensive.

Can I make the sauce ahead of time?
You can make the wine + stock reduction ahead, then gently reheat and add the marrow and cold butter right before serving so the sauce stays glossy and emulsified.

Can I use boneless steak?
Absolutely. Ribeye, striploin or New York strip all work very well. Just aim for steaks around 250–300g (9–10 oz) per person and adjust the searing time.

How do I reheat leftovers without overcooking the steak?
Gently warm the sliced steak in a low oven (250–265°F / 120–130°C) or briefly in a pan with hot sauce. Avoid high heat or microwaving, which can overcook and toughen the meat.