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The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Seared until deeply browned, basted in garlicky butter, and served with a dreamy pan gravy, this steak is the perfect centerpiece for any special occasion dinner. Get the Steak With Bourbon Garlic ...
Henry Bain (1863–1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. [1] He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation.
The Smoked Cheddar Bourbon Club comes with either roast beef or turkey, plus bacon, smoked cheddar cheese, lettuce, tomato, mayo, and a new creamy sriracha bourbon sauce. Noodles and Co. 21.
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
Soups: Chophouse sweet bourbon onion or clam chowder ($12) Lobster mac & cheese: Buttered warm water lobster, cavatappi pasta, creamy Gruyere sauce, topped with garlic panko crumbs ($42)