Steak with Burgandy Sauce
Author: Kristen Barkley
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
In this dish, sirloin steak is topped with a thick sauce that is rich and delicious, making it no ordinary weeknight meal!
Ingredients
- 2 t olive oil
- ½ c minced shallots
- 2 garlic cloves, minced
- ½ t thyme
- ½ t sea salt
- ½ t black pepper
- 1 large red bell pepper, diced
- 1 c carrots, diced
- ½ c beef broth
- 1 c dry red wine
- 1 lb boneless sirloin steak
- 12 large mushroom caps, stems trimmed flat (about 1 lb)
- 1 T arrowroot blended with 2 T water
- 2 T chopped flat-leaf parsley
Instructions
- In a medium saucepan, heat oil over medium heat.
- Stir in shallots, garlic, thyme, and ¼ teaspoon of salt and pepper, and sauté until shallots start to brown and become tender, 1 to 2 minutes.
- Add bell pepper and carrots, and toss to coat well with shallots.
- Sauté, stirring often, just until vegetables start to soften, about 2 minutes.
- Add beef broth and bring to a boil.
- Reduce heat to medium-low, cover, and simmer, stirring once or twice, until veggies are tender (about 5-7 minutes).
- Preheat broiler and broiler pan.
- Meanwhile, stir wine into vegetables, increase heat to medium, and bring to a boil.
- Reduce heat to medium-low and simmer, stirring once or twice, about 10 minutes to blend flavors and remove raw taste from wine.
- While sauce simmers, season steak with remaining ¼ teaspoon each salt and pepper.
- Place on preheated broiler pan and arrange mushroom around steak.
- Broil 4" to 5" from heat, turning steak and mushrooms once, for 10 minutes, or until steak is medium-rare and mushrooms are tended.
- Transfer mushrooms and steak to a platter and let stand 5 minutes.
- Uncover sauce and increase heat to medium-high.
- Stir in arrowroot mixture and bring to a boil, stirring constantly, until thickened and bubbly.
- Cover and remove from heat.
- Pour any juices from platter into sauce.
- Carve steak into thin slices and spoon sauce over steak and mushrooms.
- Sprinkle with parsley.
