Strip Loin Steaks with Bourguignon Sauce
Tender steaks topped with a divine, stew-like, wine-rich sauce similarly in character to the mixture that surrounds the cubes of meat used in beef bourguignon.
Recipe - Quality Foods
Strip Loin Steaks with Bourguignon Sauce
Prep Time30 Minutes
Servings4
Cook Time50 Minutes
Ingredients
2 cup no-salt or low-sodium beef stock or broth, plus more if needed
1 cup red wine
2 thick strips bacon, cut into 1/2-inch cubes
2 Tbsp olive oil (divided)
1 Tbsp butter
16 fresh white or yellow pearl onions, peeled (see Note)
1/2 cup carrot, cut into small 1/4- to 1/2-inch cubes
16 to 20 small white mushrooms (see Note)
1 Tbsp + 2 tsp all-purpose flour
1 Tbsp Dijon mustard
1/2 tsp dried thyme
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
4 strip loin steaks
1 Tbsp chopped fresh parsley, plus some sprigs for garnish
Directions
- Place 2 cups stock (or broth) and wine in a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer until reduced by half, 1 1/2 cups. Pour into a 2-cup glass-measuring cup and if you have less than that, top up with more stock (or broth) until you do. If you have more than 1 1/2 cups, simmer and reduce a while longer until you do. Set stock (broth) mixture aside for now.
- Set bacon in a medium pot, set over medium heat and cooked until crispy and the fat has been rendered out. Drain fat from bacon, transfer bacon to a bowl, and set aside for now.
- Set pot back over medium heat and add 1 Tbsp oil and the butter. When butter is melted, add pearl onions, carrots and mushrooms and cook until softened, about 6 to 7 minutes. Add flour, mustard, thyme, garlic and bacon, mix well to combine, and cook 1 minute more. Slowly mix in 1/2 cup of the stock (broth) mixture. When it becomes very thick, slowly mix in the rest of stock (broth) mixture. Bring this bourguignon sauce to a gently simmer (small bubbles should just break on the surface). Lower heat, if needed, to maintain that gentle simmer. Simmer sauce 10 to 12 minutes, until mushrooms and onions are tender and sauce has thickened. Remove sauce from the heat, season with salt and pepper, mix in the chopped parsley, and set it aside for now (see Options).
- Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 1 Tbsp oil in a very large skillet set over medium-high heat (see Options). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, put the bourguignon sauce back over medium heat and return to a simmer. Thin sauce with a bit more stock if it has overly thickened. When steaks are cooked, plate them, generously top with the bourguignon sauce, garnish with parsley sprigs, and serve.
Note: 1 (283 gram/10 oz.) bag of pearl onions, sold in our Produce Department, should yield the amount needed here and a few more. If pearl onions are unavailable, replace them with 1/2 cup diced white or yellow onions. The small mushrooms used here had caps that were about 1 1/4- to 1 1/2-inches wide. If small mushrooms like that are unavailable, replace with 8 to 10 medium mushrooms, each halved.
Options: The bourguignon sauce can be made hours before needed. Once cooled to room temperature, cover and refrigerate in the pot until ready to reheat and spoon over the steaks. Instead of pan-searing the steaks, you could brush each one lightly with olive oil and grill them to the desired doneness.
30 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Campbell's - Beef Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Western Family - Red Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
Not Available
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$14.29$2.86/100ml
QF - Quality Foods Salted Butter, 454 Gram
Flyer Sale
Free with 3450 Points Redeemed$5.49 was $5.49$1.21/100g
Onions - Yellow, Medium, 215 Gram
$0.94 avg/ea$0.44/100g
Carrots - Carrots 5LB Cello, 5 Pound
$6.99$0.31/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.79/lb$1.28/100g
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Maille - Dijon Original Mustard, 200 Millilitre
$4.69 was $6.29$2.35/100ml
Mccormick - Thyme Leaves, 13 Gram
$5.89 was $6.99$45.31/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
QF - Australian Grass Fed Strip Loin Grilling Steak Family Pack, 1 Pound
$15.99/lb$3.53/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Place 2 cups stock (or broth) and wine in a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer until reduced by half, 1 1/2 cups. Pour into a 2-cup glass-measuring cup and if you have less than that, top up with more stock (or broth) until you do. If you have more than 1 1/2 cups, simmer and reduce a while longer until you do. Set stock (broth) mixture aside for now.
- Set bacon in a medium pot, set over medium heat and cooked until crispy and the fat has been rendered out. Drain fat from bacon, transfer bacon to a bowl, and set aside for now.
- Set pot back over medium heat and add 1 Tbsp oil and the butter. When butter is melted, add pearl onions, carrots and mushrooms and cook until softened, about 6 to 7 minutes. Add flour, mustard, thyme, garlic and bacon, mix well to combine, and cook 1 minute more. Slowly mix in 1/2 cup of the stock (broth) mixture. When it becomes very thick, slowly mix in the rest of stock (broth) mixture. Bring this bourguignon sauce to a gently simmer (small bubbles should just break on the surface). Lower heat, if needed, to maintain that gentle simmer. Simmer sauce 10 to 12 minutes, until mushrooms and onions are tender and sauce has thickened. Remove sauce from the heat, season with salt and pepper, mix in the chopped parsley, and set it aside for now (see Options).
- Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 1 Tbsp oil in a very large skillet set over medium-high heat (see Options). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, put the bourguignon sauce back over medium heat and return to a simmer. Thin sauce with a bit more stock if it has overly thickened. When steaks are cooked, plate them, generously top with the bourguignon sauce, garnish with parsley sprigs, and serve.
Note: 1 (283 gram/10 oz.) bag of pearl onions, sold in our Produce Department, should yield the amount needed here and a few more. If pearl onions are unavailable, replace them with 1/2 cup diced white or yellow onions. The small mushrooms used here had caps that were about 1 1/4- to 1 1/2-inches wide. If small mushrooms like that are unavailable, replace with 8 to 10 medium mushrooms, each halved.
Options: The bourguignon sauce can be made hours before needed. Once cooled to room temperature, cover and refrigerate in the pot until ready to reheat and spoon over the steaks. Instead of pan-searing the steaks, you could brush each one lightly with olive oil and grill them to the desired doneness.