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Beef Bourguignon Toast

  • 1 h 15 m
  • ·
  • 4 - 6 Servings
  • ·
  • Print


- 4 - 6 Servings +


Season flank steak generously with salt and pepper, place in a large resealable bag. Add the red wine, thyme, bay leaf, pearl onions and garlic cloves. Marinate for at least 1 hour at room temperature or preferably overnight, refrigerated.

Heat a large heavy pan over medium high heat. Remove steak from marinade, pat steak dry with paper towel. Strain marinade into a bowl, separate the liquid from the onions, discard the bay leaf and garlic cloves. Set aside. Once the pan is hot, add olive oil and sear steak for 3 - 4 minutes per side, or until medium rare. Transfer steak to a plate, cover with foil, set aside to rest.

Using the same pan over medium heat, add bacon, cook for 3 – 4 minutes or until crispy, remove from pan with a slotted spoon. Drain off bacon fat, leaving about a tablespoon left in the pan. Add unsalted butter and pearl onions, cook for 5 – 6 minutes, until onions start to soften and brown. Add mushrooms, cook for 3 – 4 minutes. Stir in tomato paste and flour, cook for 1 - 2 minutes. Add reserved red wine marinade, bring to a boil over high heat, then reduce heat to medium and let simmer until the liquid has been reduced by half, about 6 minutes. Add beef stock and let reduce until sauce thickens, 4 – 6 minutes.

While sauce is reducing, toast 4 slices of bread and spread with salted butter. Slice steak into thin strips.

Top toasted bread with sliced steak and pour over onion mushroom gravy. Sprinkle over chopped parsley.

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