Beef Burgundy
Beef Burgundy
  • 15 min
    Prep Time
  • 30 min
    Cook Time
  • 4
    Servings

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Ingredients
  • 3 Tbsp. canola oil
  • 1.5 lbs. Omaha Steaks Beef Sirloin Tips
  • 1 cup yellow onions, diced
  • 2 Tbsp. shallots, minced
  • 1 Tbsp. garlic, minced
  • 8 oz. Porchini mushrooms, sliced
  • 2 cups Burgundy
  • 1/4 cup Sherry
  • 2 cups Beef Demi Glace (available from Omaha Steaks as Steak Gravy)
  • 1 can 14 oz can diced tomatoes in juice
  • 1 Tbsp. corn starch
  • 1 Tbsp. water
  • Sea salt and black pepper, to taste
Preparation
  1. Heat 2 Tbsp. of the canola oil in a large braising pan until very hot.
  2. Add the sirloin tips and brown. (10-15 minutes)
  3. Remove sirloin tips and juice from pan and reserve.
  4. Heat remaining canola oil and sauté yellow onions, shallots and garlic until transparent about 5 minutes.
  5. Add Sirloin Tips back with the mushrooms and cook for 5 minutes.
  6. Deglaze pan with sherry and scrape well. Cook until sherry reduces by 2/3's.
  7. Add Burgundy and reduce heat and cook covered for 1-1/2 - 2 hours, or until sirloin tips are tender.
  8. Uncover and cook until burgundy has reduced by 2/3's.
  9. Add Demi Glace and diced tomatoes in juice and bring to a boil.
  10. Adjust seasoning and serve.