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Steak with Burgundy Sauce
Steak with Burgundy SauceTo make a French Burgundy-style sauce in the classic manner requires a considerable investment in time and effort (including having homemade brown stock on hand) and uses a copious amount of butter. This streamlined version demands much less time, uses olive oil in place of butter and adds colorful and healthful vegetables to accompany the traditional mushrooms. Serve with delicious Yukon Gold mashed potatoes.
  • 2 teaspoons olive oil
  • 1/2 cup minced shallots
  • 2 garlic cloves, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large red bell pepper, diced
  • 1 cup diced carrots
  • 1/2 cup beef broth
  • 1 cup dry red wine
  • 1 pound lean boneless sirloin steak
  • 12 large mushroom caps, stems trimmed flat (about 1 pound)
  • 1 tablespoon cornstarch blended with 2 tablespoons water
  • 2 tablespoons chopped flat-leaf parsley

1. In medium nonstick saucepan, heat oil over medium heat. Stir in shallots, garlic, thyme, and 1/4 teaspoon each of salt and black pepper, and saute until shallots start to brown and become tender, 1 to 2 minutes.

2. Add bell pepper and carrots, and toss to coat well with shallots. Saute, stirring often, just until vegetables start to soften, about 2 minutes. Add beef broth and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring once or twice, until vegetables are tender, 5 to 7 minutes.

3. Preheat the broiler.

4. Meanwhile, stir wine into vegetables, increase heat to medium and bring to a boil. Reduce heat to medium-low and simmer, stirring once or twice, 10 minutes to blend flavors and remove raw taste from wine.

5. While sauce simmers, season steak with remaining 1/4 teaspoon each salt and black pepper. Place on broiler pan and arrange mushrooms around steak. Broil 4 to 5 inches from heat, turning steak and mushrooms once, 10 minutes, or until steak is medium-rare and mushrooms are tender. Transfer mushrooms and steak to a platter and let stand 5 minutes.

6. Uncover sauce and increase heat to medium-high. Stir in cornstarch mixture and bring to a boil, stirring constantly, until thickened and bubbly. Cover and remove from heat.

7. Pour any juices from platter into sauce. Carve steak into thin slices and spoon sauce over steak and mushrooms; sprinkle with parsley.


Nutritional Information
Per serving: 304 calories, 9.1g total fat, 2.7g saturated fat, 4.3g monounsaturated fat, 0.6g polyunsaturated fat, 3.1g dietary fiber, 30g protein, 17g carbohydrate, 76mg cholesterol, 454mg sodium.
Good source of: beta-carotene, iron, potassium, vitamin B12, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
55