Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

Beef Bourguignon
from The French Hen in Tulsa, Oklahoma

Red wine beef stew from Burgundy.

1 lb. beef tenderloin, 1/2 inch cubes   3 c. dry red wine (E.Euigal Cotes du Rhone)
1 bouquet garni (thyme, parsley, bay leaf)   2 cloves garlic, minced
1 small shallot, minced   1/2 c. carrot burnoise (very small dice)
3 Tbsp. flour   1 c. veal stock, reduced (or beef broth)
1/2 c crimini mushrooms, quartered   1/4 c. pearl onions, blanched
3 oz. crispy bacon, chopped   4x4 puff pastry square, baked until browned
  • Marinate beef in wine with bouquet garni for 3 hours or overnight.
  • Remove beef from wine and pat dry.
  • Saute shallots, garlic and carrots in butter until translucent.
  • Add beef and brown well.
  • Add flour and combine well.
  • Deglaze with red wine.
  • Add veal stock and simmer for 45 minutes.
  • Add mushrooms, pearl onions and bacon.
  • Portion into individual crocks, top with warm pastry and fried onions.

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