Steak with Burgundy Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 c. beef broth, divided
1 T. unsalted butter
1 c. long grain rice
1 c. frozen green peas, thawed
3 scallions, white and green parts, finely chopped
1/4 c. smoked almonds, chopped
A couple handfuls of flat leaf parsley, chopped, divided
3 T. EVOO (extra virgin olive oil), plus more for drizzling
2 slices lean bacon, chopped
3/4 lbs white mushrooms, halved
1 bay leaf, fresh or dried
2 large cloves garlic, chopped
Salt and freshly ground pepper
2 T. flour
1/2 bottle good-quality French red burgundy wine (about 2 cups)
Four 1 1/2 in.-thick sirloin steaks at room temperature. (about 2 pounds)
Worchestershire sauce
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Directions: |
Directions:In small saucepan, bring 1 cup broth, 1 cup water, and the butter to a boil. Stir in the rice, then cover and cook over medium-low heat for 15 minutes. Stir in the peas and cook for 3 minutes. Turn off the heat and fluff with a fork. Stir in the scallions, almonds, and half of the parsley.
Place a rack 6 inches from the flame and pre-heat the broiler to high.
Heat a large skillet over medium-high heat with the EVOO, three turns of the pan. Add the bacon and cook until just crisp, about three minutes, them move to the side. Add the mushrooms and bay leave and cook 7-8 minutes. Add the garlic and cook for 2 minutes; season to taste with salt and pepper. Stir in the flour and cook for 1-2 minutes. Stir in the wine, scraping up all the browned bits, and boil to reduce by half, about 4 minutes. Stir in the remaining 1 1/2 cups of beef broth and the onions and simmer for 5 minutes. Discard the bay leaf and adjust the seasonings.
Meanwhile, place the steaks in a broiler pan and drizzle with a little EVOO. Broil the steaks for 5 minutes on the first side and 3 minutes on the second side for medium doneness. Brush it he steaks with a little Worcestershire sauce and season with salt and pepper. Let rest for a few minutes, then slice against the grain on the diagonal.
Serve the steak with the burgundy sauce, the remaining parsley and rice alongside. |
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Personal
Notes: |
Personal
Notes: I omitted the peas and almonds. I used Red burgundy for the sauce. You can also use round or chuck steak.
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