Steak with Burgundy Sauce


  • 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
  • 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
  • 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
  • bottle good-quality French red Burgundy wine (about 2 cups)
  • 8 ounces frozen small white pearl onions
  • Four 1-inch-thick sirloin steaks (about 2 pounds), at room temperature
  • Worcestershire sauce


When I Have A Craving For A Slow-cooked French Stew, I Make This Steak Version In Less Than 30 Minutes.

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