Recipe by TJW
I learned this and many other Burgundy dishes while living in Dijon, France, the capital of Burgundy for two years. My friend and neighbor Denis is the one who passed this recipe on to me along with some others. Merci Denis! This recipe is super easy and will impress your friends. It is the original unaltered recipe. The sauce is meant to be a nice subtle addition to the steak, not overpowering it with spices and flavor. Feel free to add other spices as you see fit.
Top Review by LizzieBug
This is a good basic burgundy recipe, but I think I’ll have to play with it a little to better suit our tastes. The sauce reduced nicely, but didn’t seem quite finished. Next time I will try adding a bit of cream or butter at the very end to give the sauce a more silky texture. I also think the sauce could have used some fresh herbs. Next time I may add a bouquet garni as the sauce is reducing. This dish will be a repeat in our house and I’ll have fun experimenting with it. Thanks for sharing!
- 6 (8 ounce) steaks (i.e. New York steak, they should have some fat)
- 6 shallots
- 1 tablespoon minced parsley
- 4 ounces butter
- 2 tablespoons oil
- 1⁄2 lb mushroom, sliced
- 1 (750 ml) bottle red Burgundy wine
Directions See How It's Made
- Sear the steaks over high heat in half the butter and all the oil until cooked to your desired doneness- the time depends on how you like your steaks.
- Medium rare is how my friend made them.
- Remove and keep warm in oven on low heat.
- In the same pan, cook the mushrooms until tender, about three minutes, remove and keep warm.
- In another pan, cook the shallots over medium heat until just transparent, and then add the bottle of wine and reduce by 2/3 on high heat.
- Add salt, and then add the mushrooms, taste to adjust the seasonings.
- Add one turn of the mill of black pepper, and then serve over the steaks.
- the sauce should be fairly thick.
- If you are in a hurry, you can thicken the sauce with a roux.
- Serve with mashed potatoes, and a good salad.