This take on Julia Child’s Beef Bourguignon will have you coming back for thirds!
Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
Steak Marinade
2lbsSirloin Tips
1cupRed Wine (Recommended: Pinot Noir)
0.75cupExtra Light Olive Oil
0.50cupUnsalted Beef Stock
3Fresh Parsley Sprigs
3Fresh Thyme Sprigs
1Bay Leaf
6Garlic Cloves, Minced
Bourguignon Sauce
2Strips Bacon, Small Dice (Lardons)
1Celery, Small Dice
1Carrot, Small Dice
0.50Small Onion, Small Dice
3tbspUnsalted Butter
2tbspTomato Paste
1cupRed Wine (Recommended: Pinot Noir)
1.50cupsDemi-Glace (From Beef Stock)
2tbspFresh Parsley
2tbspFresh Thyme Leafs
1Bay Leaf
3Garlic Cloves, Minced
1cupCremini Mushrooms
1pinchSalt (to taste)
1pinchPepper (to taste)
Steak Marinade
1
Prepare meat by trimming excess fat.
2
Place all ingredients in a large bowl. Cover with plastic wrap.
3
Marinate for 12-72 hours depending on cut of meat. (Sirloin will take less time, for steak-tips (flap meat) marinate for longer).
Bourguignon Sauce
4
In a medium saucepan on medium-low heat sauté Bacon. Once Bacon begins to brown add Celery, Carrot and Onion. Turn heat to Low.
5
Once Onions become translucent, add in Butter and Tomato Paste. Let simmer for 5-10 minutes while stirring occasionally.
6
Add in Wine, Demi-Glace*, Parsley, Thyme, Bay Leaf and Garlic. Let simmer for 20-30 minutes.
*For Demi-Glace, place 3 cups of Beef Stock in a medium sauce pan and simmer until reduced by half
7
Remove sauce from heat and allow to cool slightly. TAKE OUT THE BAY LEAF. With an emersion blender (or blender) puree sauce until smooth.
8
Add in Mushrooms and Salt/Pepper to taste.
Cooking Steak
9
Remove meat from marinade. Cook the meat depending on cut and preference. We recommend searing in a cast iron skillet, then transferring to a 350 degree oven for 3-10 minutes, depending on likeness.
10
Serve Steak with Sauce poured over.
Ingredients
Steak Marinade
2lbsSirloin Tips
1cupRed Wine (Recommended: Pinot Noir)
0.75cupExtra Light Olive Oil
0.50cupUnsalted Beef Stock
3Fresh Parsley Sprigs
3Fresh Thyme Sprigs
1Bay Leaf
6Garlic Cloves, Minced
Bourguignon Sauce
2Strips Bacon, Small Dice (Lardons)
1Celery, Small Dice
1Carrot, Small Dice
0.50Small Onion, Small Dice
3tbspUnsalted Butter
2tbspTomato Paste
1cupRed Wine (Recommended: Pinot Noir)
1.50cupsDemi-Glace (From Beef Stock)
2tbspFresh Parsley
2tbspFresh Thyme Leafs
1Bay Leaf
3Garlic Cloves, Minced
1cupCremini Mushrooms
1pinchSalt (to taste)
1pinchPepper (to taste)
Directions
Steak Marinade
1
Prepare meat by trimming excess fat.
2
Place all ingredients in a large bowl. Cover with plastic wrap.
3
Marinate for 12-72 hours depending on cut of meat. (Sirloin will take less time, for steak-tips (flap meat) marinate for longer).
Bourguignon Sauce
4
In a medium saucepan on medium-low heat sauté Bacon. Once Bacon begins to brown add Celery, Carrot and Onion. Turn heat to Low.
5
Once Onions become translucent, add in Butter and Tomato Paste. Let simmer for 5-10 minutes while stirring occasionally.
6
Add in Wine, Demi-Glace*, Parsley, Thyme, Bay Leaf and Garlic. Let simmer for 20-30 minutes.
*For Demi-Glace, place 3 cups of Beef Stock in a medium sauce pan and simmer until reduced by half
7
Remove sauce from heat and allow to cool slightly. TAKE OUT THE BAY LEAF. With an emersion blender (or blender) puree sauce until smooth.
8
Add in Mushrooms and Salt/Pepper to taste.
Cooking Steak
9
Remove meat from marinade. Cook the meat depending on cut and preference. We recommend searing in a cast iron skillet, then transferring to a 350 degree oven for 3-10 minutes, depending on likeness.
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