Entrecote Bourgignon Burgundy Style Steak
Indulge in the rich, elegant flavors of Entrecôte Bourgignon, a Burgundy-style steak recipe that elevates a classic cut of rib-eye or sirloin to gourmet heights. Perfectly seared steaks are paired with a luscious red wine sauce infused with earthy mushrooms, sweet shallots, and aromatic herbs like thyme and bay leaf. A splash of dry Burgundy red wine and a hint of tomato paste create a deeply flavorful base, while a final swirl of butter adds a glossy finish to the sauce. This French-inspired dish is both comforting and sophisticated, making it ideal for a romantic dinner or an impressive dinner party centerpiece. Serve with velvety mashed potatoes or crusty artisanal bread to soak up every drop of the savory sauce.
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Recipe Information
Ingredients
- 2 pieces entrecôte steaks (rib-eye or sirloin)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 200 grams button mushrooms, sliced
- 250 milliliters dry Burgundy red wine (or other dry red wine)
- 120 milliliters beef stock
- 1 tablespoon tomato paste
- 2 pieces fresh thyme sprigs
- 1 piece bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season both sides of the entrecôte steaks with salt and pepper and let them rest at room temperature for 10 minutes.
In a large skillet or cast-iron pan, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Add the steaks to the hot skillet and sear for 3-4 minutes on each side until a golden-brown crust forms. Cook to your preferred doneness (internal temperature of 52°C/125°F for medium-rare). Remove the steaks and set them aside to rest, tented with aluminum foil.
Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Add the chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic and sliced button mushrooms to the skillet. Sauté for about 5 minutes until the mushrooms are browned and slightly softened.
Stir in the red wine, beef stock, and tomato paste. Add the thyme sprigs and bay leaf to the pan.
Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the sauce to reduce by half and thicken slightly.
Remove the thyme sprigs and bay leaf from the sauce. Taste the sauce and season with additional salt and pepper, if needed.
Stir in the remaining 1 tablespoon of butter to give the sauce a glossy finish.
Plate the steaks and spoon the Burgundy sauce with mushrooms and shallots generously over them.
Garnish with fresh parsley and serve immediately with a side of mashed potatoes or crusty bread.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
