Entrecote Bourgignon ( Burgundy Style Steak)
"I learned this and many other Burgundy dishes while living in Dijon, France, the capital of Burgundy for two years. My friend and neighbor Denis is the one who passed this recipe on to me along with some others. Merci Denis! This recipe is super easy and will impress your friends. It is the original unaltered recipe. The sauce is meant to be a nice subtle addition to the steak, not overpowering it with spices and flavor. Feel free to add other spices as you see fit."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Sear the steaks over high heat in half the butter and all the oil until cooked to your desired doneness- the time depends on how you like your steaks.
- Medium rare is how my friend made them.
- Remove and keep warm in oven on low heat.
- In the same pan, cook the mushrooms until tender, about three minutes, remove and keep warm.
- In another pan, cook the shallots over medium heat until just transparent, and then add the bottle of wine and reduce by 2/3 on high heat.
- Add salt, and then add the mushrooms, taste to adjust the seasonings.
- Add one turn of the mill of black pepper, and then serve over the steaks.
- the sauce should be fairly thick.
- If you are in a hurry, you can thicken the sauce with a roux.
- Serve with mashed potatoes, and a good salad.
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Reviews
-
This is a good basic burgundy recipe, but I think I’ll have to play with it a little to better suit our tastes. The sauce reduced nicely, but didn’t seem quite finished. Next time I will try adding a bit of cream or butter at the very end to give the sauce a more silky texture. I also think the sauce could have used some fresh herbs. Next time I may add a bouquet garni as the sauce is reducing. This dish will be a repeat in our house and I’ll have fun experimenting with it. Thanks for sharing!
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
