Entrecote Bourgignon ( Burgundy Style Steak)

1. 1

   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.

2. 2

   Medium rare is how my friend made them.

3. 3

   Remove and keep warm in oven on low heat.

4. 4

   In the same pan, cook the mushrooms until tender, about three minutes, remove and keep warm.

5. 5

   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.

6. 6

   Add salt, and then add the mushrooms, taste to adjust the seasonings.

7. 7

   Add one turn of the mill of black pepper, and then serve over the steaks.

8. 8

   the sauce should be fairly thick.

9. 9

   If you are in a hurry, you can thicken the sauce with a roux.

10. 10

    Serve with mashed potatoes, and a good salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.