Steak with Burgandy Sauce Recipe

More Recipes:

Looking for an easy Steak with Burgandy Sauce recipe? Learn how to make Steak with Burgandy Sauce using healthy ingredients.

Submitted by i_have_spoken13

Makes 4 servings

Rachael Ray recipe, October 2006

2 1/2	cups beef broth
1	tablespoon butter, unsalted
1	cup rice, long-grain
1	cup peas, frozen
3	scallions, white and green parts, finely chopped
3	tablespoons parsley, chopped
3	tablespoons olive oil, extra virgin
2	slices bacon, lean, chopped
3/4	pound mushrooms, white
1	bay leaf, dried
2	large garlic cloves, chopped
2	tablespoons flour, all-purpose
2	cups red wine, Burgandy
8	ounces pearl onions
2	pounds steak, sirloin, room temperature
1	Worchestershire sauce

In a small saucepan, bring 1 cup broth, 1 cup water and the butter to a boil.
Stir in the rice, 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 the parsley.
Place a rack 6 inches from the flame and reheat the broiler to high. Heat a large skillet over medium -high heat with the olive oil.
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 to 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 to 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 cps beef broth and the onions and simmer for 5 minutes. Discard the bay leaf and adjust the seasonings.
Meanwhile, place the steaks in a broiler pan and drizzle with a little olive oil. Broil for 5 minutes on the second side for medium doneness.
Brush 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.
Serve the steak with the Burgandy sauce, the remaining parsley and the rice alongside.