1/2 Photos of Entrecote Bourguignon
TOOLBELT DIVA's Note:
This flavourful Bourguignon sauce is positively ambrosial, and adds a touch of elegance to steak, daring you to resist dipping your french bread. I "halved" the recipe for two, served it last evening, and the question posed was "Can we have this again tomorrow?" The telling is in the sauce. Any red meat prepared a'Bourguignon is delicious - especially game; venison, moose, elk, rabbit, etc. Even lamb takes on a whole new flavour. Serve a robust Merlot with "anything" Bourguignon. Accompaniments could include boiled new potatoes and green beans. Your taste buds will thank you, and your family keep and love you forever.
My Private Note
Units: US | Metric
- 1Pound the steaks slightly and season with the freshly ground black pepper.
- 2Salt to taste.
- 3Heat oil in a skillet and fry the steaks.
- 4When cooked according to taste, transfer to a serving platter and keep warm.
- 5Drain off most of the excess oil from the pan.
- 6Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
- 7Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
- 8Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
- 9Stir for a further minute, or until sauce just begins to bubble.
- 10Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.
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Nutritional Facts for Entrecote Bourguignon
Serving Size: 1 (437 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1237.0
- Calories from Fat 763
- Total Fat 84.8 g
- Saturated Fat 31.2 g
- Cholesterol 333.2 mg
- Sodium 288.3 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 0.6 g
- Sugars 1.3 g
- Protein 96.6 g