Burgandy Wine Marinade Recipe 55 Food

BEEF BURGUNDY

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

BURGUNDY TRI TIP

Steps:

• Whisk together wine, vinegar, sugar, salt, pepper, and granulated garlic.
• Using a sharp knife cut 10-12 small slits all over the tri-tip then place the meat in sealable bag or container. Pour the marinade ingredients into the tri-tip bag, remove excess air, and seal. Massage the marinade into the tri-tip then place the bag into the fridge and allow to marinate for 8-24 hours
• Preheat oven to 350 degrees and remove tri-tip from fridge
• Coat a large cast iron pan in about 1 TBSP oil or cooking spray then add the tri-tip. Discard excess marinade
• Cook in the oven for 30-45 minutes, depending on the size of your tri-tip, until a meat thermometer inserted into the thickest part registers 130 for medium rare, 140 for medium, or 150 for medium-well. Keep in mind that, due to the shape of the tri-tip, the thinner end pieces will cook more than the center
• Remove from oven and place on stove over high heat. Sear the tri-tip for 1-2 minutes on all sides to develop a dark brown crust
• Remove from pan to a cutting board and allow to rest for 5-10 minutes
• Slice roast against the grain and enjoy!

BEEF TIPS BURGUNDY

Steps:

• Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
• Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
• Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
• Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.

LOVER'S BEEF BURGUNDY FILET

Steps:

• In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
• Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
• In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
• Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
• Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

BEEF TENDERLOIN WITH BURGUNDY SAUCE

Steps:

• Heat 3 tbsp of oil in skillet over medium-high heat.
• Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
• In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
• Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
• Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
• Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
• Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
• Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

BURGANDY WINE MARINADE RECIPE - (5/5)

Steps:

• MIX ALL INGREDIENTS TOGETHER PLACE MEAT INTO MARINADE AND LET SOAK OVER NIGHT THEN COOK