Steak with Burgundy Sauce

{"handle":"steak-with-burgundy-sauce","title":"Steak with Burgundy Sauce","seoTitle":"Steak with Burgundy Sauce","image":"https://images.ctfassets.net/vmuke7sdou62/2lGHVnpu2uxYLvCxsrmojZ/bef48e9ed2e125390d762f130eda6c9e/MTI1NjQxMDc5MzUyNDcwMTQ3.jpg","ingredients":"

• 2 1/2 cups beef broth, divided
• 1 tablespoon unsalted butter
• 1 cup long grain rice
• 1 cup frozen green peas, thawed
• 3 scallions, white and green parts, finely chopped
• 1/4 cup smoked almonds, chopped
• A couple handfuls of flat leaf parsley, chopped, divided
• 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 2 slices lean bacon, chopped
• 3/4 pound white mushrooms, halved
• 1 bay leaf, fresh or dried
• 2 large cloves garlic, chopped
• Salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 1/2 bottle good-quality French red Burgundy wine (about 2 cups)
• 8 ounces frozen small white pearl onions
• Four 1 1/2-inch-thick sirloin steaks, at room temperature (about 2 pounds)
• Worcestershire sauce

","preparation":"

In a small saucepan, bring 1 cup broth, 1 cup water and the butter to a boil. Stir in the rice, then cover and cook over medium-low heat for 15 minutes. Stir in the peas and cook for 3 minutes. Turn off the heat and fluff with a fork. Stir in the scallions, almonds and half of the parsley.\n\nPlace a rack 6 inches from the flame and pre-heat the broiler to high.\n\nHeat a large skillet over medium-high heat with the EVOO, three turns of the pan. Add the bacon and cook until just crisp, about 3 minutes, then move to the side. Add the mushrooms and bay leaf and cook for 7-8 minutes. Add the garlic and cook for 2 minutes; season to taste with salt and pepper. Stir in the flour and cook for 1-2 minutes. Stir in the wine, scraping up all the browned bits, and boil to reduce by half, about 4 minutes. Stir in the remaining 1 1/2 cups beef broth and the onions and simmer for 5 minutes. Discard the bay leaf and adjust the seasonings.\n\nMeanwhile, place the steaks in a broiler pan and drizzle with a little EVOO. Broil the steaks for 5 minutes on the first side and 3 minutes on the second side for medium doneness. Brush the steaks with a little Worcestershire sauce and season with salt and pepper. Let rest for a few minutes, then slice against the grain on the diagonal.\n\nServe the steak with the Burgundy sauce, the remaining parsley and the rice alongside.

","tags":"30 Minute Meals,beef,boil,broil,dinner,pork,rice, grains and breads,sauté,simmer,vegetables","publishDate":"2008-03-19T07:00:00Z","status":"Pending","author":"rachael-ray"}