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Boeuf Beaujolaise

From Pedaling Through Burgundy Cookbook by Sarah Leah Chase

Boeuf Beaujolaise


3 tablespoons dry mustard
1 1/2 tablespoons coarsely cracked black pepper
6 boneless shell, strip or sirloin steaks (10 to 12 ounces each), at least 1" thick
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons olive or vegetable oil
4 shallots, minced
1 rib celery, minced
1 carrot, peeled and minced
2 teaspoons dried tarragon
2 whole bay leaves
1 1/2 tablespoons drained coarsely cracked green peppercorns
2 1/2 cps red Beaujolais wine
3 cloves garlic, minced
2 tablespoons marc de Bourgogne or brandy
1/2 cup minced fresh parsley


1. Preheat oven to 325 F
2. In a small bowl, stir together the dry mustard, black pepper, and 2 tablespoons salt. Rub this mixture lightly into both sides of the steaks to season them.
3. Heat 1 tablespoon of the butter with the oil in a very large skillet over medium-high heat. Add the steaks to the skillet and sauté 4 to 5 minutes per side for rare to medium-rare meat. Transfer the steaks to a platter, cover loosely with aluminum foil, and keep warm in the oven while making the suace. (The steaks will continue to cook a bit, so keep this in mind when deciding how long to cook them.)
4. Add the shallots, celery, carrot, tarragon, bay leaves, and green peppercorns to the skillet and sauté over medium-high heat for 2 minutes. Add the wine and boil until the liquid is reduced by half, 10 to 12 minutes. Discard the bay leaves, and stir in the garlic and marc de Bourgogne or brandy. Reduce the heat to low and stir in the remaining 5 tablespoons butter, tablespoon by tablespoon, to make a lightly emulsified sauce. Season with salt and stir in the parsley.
5. Slice the steaks 1/2 inch thick and fan them out onto dinner plates. Nap generously with the Beaujolais sauce and serve at once.

Makes 6 servings


Another favourite cookbook. Vive la France!

Our first thought was to barbeque the sirloin steaks we decided to have; then I came up with this better idea.

I used fresh, instead of dried tarragon since I had some on hand; and used dried, rather than fresh parsley, since I didn't.

No green peppercorns.

I cut the recipe in half for 3 of us.


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