Entrecote Bourgignon ( Burgundy Style Steak)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 (8 ounce) steaks (i.e. new york steak, they should have some fat)
• 6 shallots
• 1 tablespoon minced parsley
• 4 ounces butter
• 2 tablespoons oil
• 1/2 lb mushroom, sliced
• 1 (750 ml) bottle red burgundy wine

Recipe

• 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 medium rare is how my friend made them.
• 3 remove and keep warm in oven on low heat.
• 4 in the same pan, cook the mushrooms until tender, about three minutes, remove and keep warm.
• 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 add salt, and then add the mushrooms, taste to adjust the seasonings.
• 7 add one turn of the mill of black pepper, and then serve over the steaks.
• 8 the sauce should be fairly thick.
• 9 if you are in a hurry, you can thicken the sauce with a roux.
• 10 serve with mashed potatoes, and a good salad.