If you love punchy sauces with your steak then you have to try this fillet steak with bois boudrin. Try it with any steak! It's a delicious recipe full of flavour and perfect for a special meal or date night.
In the last few years I’ve gone from not liking or eating steak to eating it well-done to loving it pink. There is sometimes just nothing better for dinner than a plate of steak, chips and a good sauce. I often make a creamy mustard and mushroom sauce but this time I wanted to try something new.
I had 2 beautiful pieces of fillet steak from MyProtein.com and as I don’t often get fillet steak I wanted to make the most of them. If I'd had some fresh herbs I'd have made a chimichurri type sauce but that part of the fridge was empty.
I read online that Gordon Ramsey’s favourite sauce for a fillet steak was a bois boudrin. I’d never heard of it but it sounded good. And the best thing about it was that it didn't need any fresh herbs. Well, none except tarragon.
As I’m not a fan of tarragon and the bois boudrin sauce was so full of other strong flavours, I decided missing it out would be just fine. Maybe I could have added few fennel seeds as a substitute, but to be honest it didn’t need them.
What Ingredients are in bois boudrin?
Just look at these ingredients: balsamic vinegar, Worcester sauce, mustard, lemon juice…
It's fair to say that you do have to love punchy flavours to enjoy this. It is a big bold sauce and if you do prefer things to be a little more subtle it might not be for you. However, if you like your meals to have a bit of a kick to them then I’m sure you’ll love bois boudrin as much as we did.
Some people may say that fillet steak is the most tender and and least strongly flavoured cut of steak and so it’s best not to serve it with something that will overpower it. Well, I could definitely still taste my steak as well as the sauce and it cooked absolutely beautifully.
I often just estimate the cooking time and I am guilty of sometimes overcooking steak. Well this time I did not want that to happen. I carefully timed it for 2 minutes on each side and after it had rested it was lovely and pink in the middle. Perfect.
Do you have to serve this Sauce with Fillet Steak?
Of course not! I served it with fillet steak because that is what I had to use but I've since made this recipe lots of times with other cuts of steak. It's just as good with sirloin or rump steak!
Who Created Bois Boudrin?
Bois Boudrin was apparently first created by Michel Roux but I slightly adapted a Gordon Ramsey recipe from BBC Good Food.
Fillet Steak with Bois Boudrin
- ¼ onion finely diced
- 2 tomatoes diced
- 3 tbsp tomato ketchup
- 2 tbsp Worcestershire Sauce
- 1 tsp mustard
- ½ lemon juiced
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 4 fillet steaks
- Mix all the ingredients together except the steak. Put in the fridge until you need it but take it out 30 minutes before serving.
- Heat a little oil in a frying pan. Cook the steaks for 2 minutes on each side or a bit longer if you want them more well done.
- Let the steaks rest for 5 minutes before serving with the sauce.
Nutritional information is approximate and a guideline only.
Keep in touch
Do let me know if you make this steak with bois boudrin. I love to get feedback from readers.
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