Burgundy Steak Food

BURGUNDY STEAK

Steps:

• In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles.

STEAK BOURGUIGNON

Steps:

• Rest the steaks at room temperature for 20 to 30 minutes.
• Meanwhile, add the bacon to a large skillet and place over medium heat to cook until crisp, about 6 to 8 minutes. Remove the bacon to a plate or bowl leaving the fat behind and add in the mushrooms. Season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally. Add the cocktail onions and continue to cook until the mushrooms are golden brown, about 5 minutes.
• Peel and mince one clove of garlic and add to the pan. Cook for 30 seconds. Transfer to the plate with the bacon. Increase the heat to medium-high. Dry the steaks with paper towel and rub with olive oil. Season well with salt and pepper. Add the steaks to the pan and cook for 3 to 4 minutes per side, or until deeply golden brown and cooked to medium-rare. Use tongs to hold each steak on its side to render the fat cap, about 1 minute. Remove the steaks to a plate or cutting board, tent loosely with aluminum foil and allow them to rest for 10 minutes while you prepare the sauce.
• Reduce the heat to medium. Add the butter, thyme and remaining clove of unpeeled garlic. Cook for 30 seconds. Sprinkle in the flour and whisk together, then add in the tomato paste and cook for about 1 minute. While whisking, slowly pour in the wine and beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken. Add the sugar as well as the mushrooms, onions and bacon into the sauce and continue to simmer until thick and heated through. Season to taste with salt and pepper and keep warm on low.
• Slice the steaks into 1-centimeter (1/2-inch) thick slices and divide between two plates. Spoon the sauce and veg over the steaks and serve topped with some fresh thyme leaves.

SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON

Steps:

• Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;

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 BOURGUIGNON

Steps:

• For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
• For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
• Preheat the oven to 350 degrees F.
• Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
• After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
• Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
• Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
• Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

ELK STEW BOURGUIGNON

Steps:

• Cut meat into 1" cubes and pat dry. Mix flour, salt and pepper in a bowl or plastic bag. Add meat cubes, a few at a time to coat. Shake off excess flour and reserve.
• Heat a large heavy pot over medium-high heat and fry bacon until crisp. Remove, blot excess fat, chop and reserve. Note; this can be done in advance.
• Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
• Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
• Stir in tomato paste, juniper, thyme and bay leaf, then add wine and wine vinegar. Bring to a boil, scraping up browned bits from the bottom.
• Add stock and reserved meat with juices to the pot. Return to a boil, then reduce heat, cover and simmer for 2 hours, stirring occasionally until meat is tender. Add additional flour to thicken or water to thin to desired gravy consistency. Stir in bacon.

SLOW COOKER BURGUNDY BEEF TIPS

Steps:

• Stir together beef tips and remaining ingredients in a lightly greased 5 quart slow cooker.
• Cover and cook on HIGH 4 hours or until beef is tender, stirring at least once after 2 hours.

BEEF BOURGUIGNON

Steps:

• Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/gas 6.
• Place a colander over another large bowl and strain the marinated meat, keeping the wine.
• Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
• Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
• Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
• Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
• To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
• Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
• Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

PERFECT STEAK & BURGUNDY MUSHROOMS

Steps:

• Take the steak(s) out of the refrigerator 45 minutes before cooking time. Pat the steak dry on both sides with paper towels. Drying them is very important to getting that good crust that you want on the outside.
• Sprinkle both sides of the steak liberally with salt, pepper, garlic powder and any other seasonings you might like on your steak. Let the steak rest at room temp for 45 minutes on a cutting board. This time is crucial to let the seasoning permeate the meat and draw some of the moisture toward the surface. After 45 minutes, pat both sides of the steak dry with paper towels again. Don't worry if some of the seasoning comes off, as most of the flavor in already soaked into the meat.
• Preheat your oven to 400 degrees. Using a deep cast iron skillet, place it on high heat until it is very hot. To the hot pan, add the peanut oil. Once the oil is very hot, use tongs to place your steak in the pan. Be careful not to splatter yourself with hot oil.
• Cook the steak for 2 minutes on one side, then carefully flip. Add the butter and sprigs of thyme to the pan and spoon the melted butter over the surface of the steak for another 2 minutes.
• Place the skillet in the hot oven for about 2 minutes. Then check the temperature with a meat thermometer. The center of the steak should read 120 degrees for medium rare. Continue to cook in the oven until 120 degrees is reached. Don't skip this step; as with pork chops, finishing the cooking in a hot oven helps to make the meat more tender and juicy.
• Turn off the oven and remove the steak from the pan and place it on a clean cutting board to rest for 15 minutes. Resting is extremely important because it allows the juices to move away from the outside and back into the center of the meat. DO NOT cut the meat until it is rested. Once rested, plate the steak and spoon some of the butter and thyme mixture over the steak.
• While the steak is resting, return the skillet with the pan drippings to the stove and add the onion soup, mushrooms with one can of mushroom juice, and wine to the skillet. Cook on medium high heat, stirring constantly to get the pan juices and brown bits off the bottom of the skillet. Continue cooking at a boil until the sauce reduces down to a thin gravy. This should take 10-15 minutes and be ready when your steak is done resting! Serve mushrooms either on top, or on the side of the steak.
• TIPS:.
• Choose a bone-in Ribeye or Top Sirloin or Filet, and be sure the label says USDA Choice or Prime cut. A cut labeled Select will not give you a good result. Your steak should have a nice marbling of fat throughout.
• DO NOT use regular table salt, it will be too salty. Kosher salt or sea salt works great.
• If you can't find whole button mushrooms in a can or jar, you can use sliced. I have tried using fresh mushrooms, but the flavor is not the same. If you do use fresh mushrooms, you may want to blanch them first to preserve color and texture.
• If you don't have French Onion soup, you can use a can of beef broth or stock, and a small onion, diced. Simmer the beef broth and onions for 15 minutes before continuing with the normal instructions.
• Cast iron is perfect for this because of how well it conducts an even heat. If you don't own at least one good cast iron skillet, consider investing in one. It really does make a difference. If you don't have one, you can use a regular skillet, just make sure it's large enough to fit the whole steak and deep enough to avoid splattering oil on you. Also make sure it is oven safe, because finishing the steak in the pan in a hot oven is very important.
• When you slice your steak, be sure to cut across the grain, and slice through in one motion without sawing at the meat. Sawing makes the meat tough.
• Enjoy!