Beef Burgundy Recipe
Angus beef tenderloin, cremini and portobello mushrooms served in a burgundy cream sauce.
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Ingredients
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Meat
Mushrooms
Sauce
Method
Preparation
- 1
Prepare the Beef
Trim any excess fat from the Angus beef tenderloin and cut it into 1-inch cubes. Season with salt and black pepper.
- 2
- 3
Mise en Place
Chop the garlic cloves and shallots finely, and gather all the ingredients together for easy access during cooking.
Cooking
- 4
Sear the Beef
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the cubed beef tenderloin and sear until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
- 5
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add the sliced cremini and chopped portobello mushrooms. Sauté until the mushrooms are golden brown and tender, about 5-7 minutes.
- 6
- 7
Deglaze the Pan
Pour in the Burgundy wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, about 5 minutes.
- 8
- 9
Finish with Cream
Stir in the heavy cream and season with salt and black pepper to taste. Cook for another 5 minutes until the sauce is thickened.