Entrecote Bourguignon
Indulge in the rich, rustic flavors of French cuisine with this Entrecôte Bourguignon recipe—a luxurious take on the classic Burgundy-inspired dish. Featuring tender entrecôte steaks seared to perfection and simmered in a luscious red wine and beef stock sauce, this recipe is bursting with hearty flavors. A fragrant medley of onions, carrots, garlic, mushrooms, fresh thyme, and bay leaves adds layers of depth, while a touch of tomato paste and a sprinkling of flour create a velvety, savory sauce. Perfect for an elegant dinner party or a cozy night in, serve this masterpiece with creamy mashed potatoes or crusty bread to soak up every last drop of sauce. With a prep time of just 20 minutes and an irresistible payoff, this Entrecôte Bourguignon is your new go-to for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) entrecôte steak
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large (finely chopped) yellow onion
- 1 large (peeled and finely diced) carrot
- 3 minced garlic cloves
- 8 oz (sliced) button mushrooms
- 1 cup (preferably Burgundy wine) red wine
- 1.5 cups beef stock
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 tablespoon all-purpose flour
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the entrecôte steaks generously on both sides with salt and black pepper. Let them rest at room temperature for about 15 minutes.
In a large heavy-bottomed skillet or cast-iron pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Sear the steaks in the hot pan for 2-3 minutes per side, until golden brown. Remove the steaks from the pan and set them aside on a plate. Cover loosely with aluminum foil to keep warm.
In the same pan, reduce the heat to medium and add the remaining olive oil and butter. Add the chopped onion, carrot, and garlic, and sauté for 5-7 minutes until the vegetables are softened and lightly caramelized.
Add the sliced mushrooms and cook for another 3-4 minutes until the mushrooms release their moisture and start to brown.
Sprinkle the flour over the vegetable mixture and stir well to incorporate. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the red wine and deglaze the pan, scraping up any brown bits from the bottom. Cook for 2-3 minutes to allow the alcohol to evaporate slightly.
Stir in the beef stock, tomato paste, thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens and the flavors deepen.
Return the steaks to the pan, nestling them into the sauce. Cover the pan with a lid and simmer for an additional 10-15 minutes until the steaks are heated through and infused with the sauce flavors.
Remove the thyme sprigs and bay leaves from the sauce. Taste the sauce and adjust the seasoning with more salt and black pepper, if needed.
Transfer the steaks and the sauce to serving plates. Garnish with freshly chopped parsley and serve hot, ideally with mashed potatoes or crusty bread on the side.
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4106 mg | 178% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 19.1 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3710 mg | 79% | |
*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.
