GUNNAR AND RAVEN'S BURGUNDY SAUCE
Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!
Provided by Raven McCormick
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
- Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.4 mg, Sugar 1.2 g
BEEF TENDERLOIN WITH BURGUNDY SAUCE
Whenever a friend of mine from college comes to visit, we always stay in one night and cook a fabulous meal for ourselves. This was the product of one of our cooking extravaganzas. The sauce is absolutely fabulous, so make sure you have some bread on hand to soak it all up, or serve with mashed potatoes and use it as a gravy.
Provided by RedBird1
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 tbsp of oil in skillet over medium-high heat.
- Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
- In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
- Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
- Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
- Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
- Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
- Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.
Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9
BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
BURGANDY WINE MARINADE RECIPE - (5/5)
Provided by Beefman-2
Number Of Ingredients 10
Steps:
- MIX ALL INGREDIENTS TOGETHER PLACE MEAT INTO MARINADE AND LET SOAK OVER NIGHT THEN COOK
BEEF TIPS BURGUNDY
Easy, sophisticated, and delicious meal the whole family will love. Serve over mashed potatoes or noodles or whatever you want. Add a little green pepper for a little extra flavor.
Provided by Ky Borgstadt
Categories Main Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
- Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
- Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
- Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 7.9 g, Cholesterol 109.7 mg, Fat 18.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 5.5 g, Sodium 696.2 mg, Sugar 2.6 g
LOVER'S BEEF BURGUNDY FILET
One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'....
Provided by ttinkerbel
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 6h40m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
- Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
- In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
- Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
- Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
Nutrition Facts : Calories 882.9 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 73.8 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 3289.7 mg, Sugar 2.6 g
BURGUNDY-MARINATED STEAKS ( NEIL SIMMONS) RECIPE - (4.1/5)
Provided by LADONMANK
Number Of Ingredients 9
Steps:
- STEAK: 0) 2 pound beef steaks Add steaks to marinade ingredients; turn to coat. Cover dish or seal bag. Tender steaks should be marinated no more than 2 hours. Marinate less tender steaks at least 3 hours or overnight in the refrigerator turning occasionally. Heat grill. When ready to barbecue, drain steaks, reserving marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coal. Cook to desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade. 6 servings.
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