Steak with Burgundy Sauce

Steak with Burgundy Sauce
  • Prep Time
  • 4Servings


  • 2 1/2 cups beef broth
  • 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
  • Flat-leaf parsley, chopped (a couple of handfuls)
  • 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 2 slices lean bacon, chopped
  • 3/4 pound white mushrooms, halved
  • 1 fresh or dried bay leaf
  • 2 large garlic cloves, 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
  • 4 1 1/2-inch-thick sirloin steaks (about 2 pounds), at room temperature
  • Worcestershire 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 preheat the broiler to high. Heat a large skillet over medium-high heat with the EVOO, 3 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 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 11/2 cups 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 EVOO. Broil for 5 minutes on the first side and 3 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 Burgundy sauce, the remaining parsley and the rice alongside.