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How to make Steak bourguignon

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 50g butter
  • 2 eschalots, finely chopped
  • 2 rashers shortcut bacon, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon plain flour
  • 1/2 cup red wine
  • 1 cup Massel beef stock
  • 4 x 150g beef scotch fillet steaks
  • Olive oil cooking spray
  • 100g button mushrooms, thinly sliced
  • Mashed potato (see note), to serve
  • Steamed green beans, to serve

Method

  • Step 1 Melt half the butter in a saucepan over medium heat. Add eschalot, bacon and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute. Gradually add wine, stirring constantly. Bring to the boil. Add stock. Reduce heat to low. Simmer for 15 minutes or until slightly thickened. Season with salt and pepper.
  • Step 2 Meanwhile, season steak with salt and pepper. Spray a large frying pan with oil. Heat over high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  • Step 3 Melt remaining butter in pan over high heat. Add mushrooms. Cook for 5 minutes or until golden. Spoon mashed potato onto plates. Top with steaks and mushrooms. Spoon over red wine mixture. Serve with beans.