2021 Tour de France - Stage 7: Vierzon to Le Creusot
Welcome to Burgundy! When in Burgundy, one must eat and drink Burgundy wine, no? Oui. While this is made with traditional red, I have come across some really delightful white Burgundy wines. They are a little more serious and have a heft to them that other whites don’t. This dish comes together really quickly and you get a good bang for a little time at the stove, probably about 30 minutes tops from prep to plate. The mushrooms pump up the sauce made from shallots and reduced red wine. The name of the dish is a tribute to the red-soled foot stompers of grapes from the older way of making wine.
Steak with mushrooms and a wine reduction
Entrecôte Bareuzi, from French Regional Food, Joël Robuchon
Large shallot, minced
1 stick of butter
Burgundy wine bottle
5 oz. mushrooms, diced or sliced
Lemon
1 ribeye steak
Place a cast iron skillet in the oven and heat the oven to 500 degrees. Season the steak with kosher salt and black pepper and let it come up toward room temperature.
Melt 2 tbsp butter in a saucepan over medium-low heat. Sauté the shallot until soft, then pour in half of a bottle of wine. Bring to a boil and reduce by half. Reserve.
Meanwhile, melt a scant 2 tbsp of butter in a small pot and sauté the mushrooms, with a pinch of salt and black pepper, and the juice from the lemon. The mushrooms will release their juices and then reabsorb them; takes about 10 minutes. Stir the sautéed mushrooms into the wine sauce.
Place the preheated pan (from the oven) on a burner over high heat. Melt another scant 2 tbsp butter in the skillet. Cook the steak over high heat for 2 minutes. Flip and cook for another 2 minutes. Place in the oven and continue cooking to your liking. 2 more minutes for rare, 4 minutes for medium-rare. Let the steak rest for about 5 minutes.
While the steak is in the oven, remove the shallot and mushrooms from the wine and reserve.
Bring the wine back to a simmer and whisk in the remaining butter.
To serve, cut the steak in half, placing a portion on each plate. Top with the reserved shallots and onions and pour the wine sauce over the steak.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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