Steak Burgundy with Pasta
Indulge in the luxurious flavors of Steak Burgundy with Pasta, a comforting yet elegant dish perfect for weeknight dinners or special occasions. Tender cubes of seared beef sirloin are simmered in a rich, velvety sauce made with Burgundy wine, hearty beef broth, and a medley of aromatics like garlic, onions, and thyme. Earthy cremini mushrooms add depth, while a touch of tomato paste ties everything together. Served over silky tagliatelle or fettuccine, this dish offers a restaurant-quality experience right at home. Finished with a fresh parsley garnish, it's a stunning combination of robust flavors and comforting textures that will impress your family and guests alike. Perfectly paired with a glass of red wine, this recipe transforms simple ingredients into a dinner masterpiece.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 cup Burgundy wine (or dry red wine)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon all-purpose flour
- 12 ounces tagliatelle or fettuccine pasta
- 4 quarts water (for boiling pasta)
- 1 teaspoon salt (for pasta water)
Instructions
Season the steak with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cut it into bite-sized cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steak pieces in batches until browned on all sides. Remove the steak from the skillet and set aside on a plate.
Lower the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the sliced cremini mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown.
Sprinkle 1 tablespoon of flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour in 1 cup of Burgundy wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to reduce slightly.
Add 1 cup of beef broth, 1 tablespoon of tomato paste, and 1 teaspoon of fresh thyme to the skillet. Stir well to combine.
Return the steak pieces to the skillet along with any juices that have accumulated on the plate. Reduce the heat to low, cover, and let the mixture simmer gently for 20–25 minutes, stirring occasionally.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt, then cook the pasta according to the package instructions until al dente. Drain and set aside.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
To serve, divide the pasta among plates and top with the steak Burgundy mixture. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5775 mg | 251% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.9 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2907 mg | 62% | |
*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.
