A New Orleans Bordelaise sauce is what I recall. The NEw Orleans version is heavy on the garlic and beef bone squeezins. Ive had this sauce on Beef Wellington and Ive had Beef Wellington with a spicy horseradish (Aspicy horseradish contained a bit of Wasabi for extra heat and it should be used carefully while the Bordelaise New Orlean can be slavered over the Beef Wellington crust.
Im making myself hungry .
I dont recall how the Bordelaise New Orleans is made, I just recall that it omitted the usual red wine reduction and went totally for the beef bone squeezins (Id recall the Julia Child version of baking veal bones) and building from there.
Besides the Beef Wellington, Bordelaise New Orleans was used for their snail dishes and duck at Andres.