Boeuf à la Bordelaise

Boeuf à la Bordelaise – Beef cooked in a red wine sauce with mushrooms and pearl onions.

Equipment Needed

• Heavy-bottomed skillet or frying pan
• Wooden spoon or spatula
• Medium saucepan
• Chef’s knife and cutting board
• Tongs
• Serving plates

Preparation Time: 15 minutes
Cooking Time: 1 hour

Ingredients

• 2 beef steaks (such as rib-eye or sirloin), about 200-250g each
• 2 cups red wine (preferably Bordeaux wine or another dry red wine)
• 1 cup beef stock
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2-3 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the Beef:
   • Season the beef steaks generously with salt and pepper on both sides.
2. Sear the Beef:
   • Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.
   • Once the pan is hot, add the steaks and sear for about 3-4 minutes on each side, or until nicely browned. Transfer the steaks to a plate and set aside.
3. Make the Sauce:
   • In the same skillet, reduce the heat to medium. Add the remaining tablespoon of olive oil and 1 tablespoon of butter.
   • Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
4. Deglaze the Pan:
   • Pour in the red wine and bring to a simmer, scraping the bottom of the pan to loosen any browned bits (this adds flavor to the sauce).
   • Simmer for about 10 minutes or until the wine has reduced by half.
5. Simmer with Beef Stock:
   • Add the beef stock, thyme sprigs, and bay leaf to the skillet. Return the beef steaks (and any accumulated juices) back to the skillet.
   • Bring the liquid to a simmer, then reduce the heat to low. Cover and simmer gently for about 45 minutes to 1 hour, or until the beef is tender. Stir occasionally and check the liquid level, adding more beef stock if needed to keep the steaks partially submerged.
6. Finish the Sauce:
   • Once the beef is tender, remove the steaks from the skillet and set aside on a plate.
   • Increase the heat to medium-high and simmer the sauce for another 5-10 minutes, or until it has thickened slightly and reduced to your desired consistency. Remove the thyme sprigs and bay leaf.
   • Stir in the remaining tablespoon of butter until melted and well incorporated into the sauce. Season with salt and pepper to taste.
7. Serve:
   • Place the beef steaks on serving plates and spoon the Bordelaise sauce over them.
   • Garnish with chopped fresh parsley.

Note: Boeuf à la Bordelaise is traditionally served with potatoes (mashed or roasted) or crusty bread to soak up the delicious sauce.