The Chef: Xavier MichaudThe Restaurant: Bistro 1902The Dish: Beef Burgundy
2 lbs. of top round beef, choppedoil blend (1/2 olive oil and 1/2 canola oil), as needed2 white onions, chopped4 bay leaves6 garlic cloves, minced12 white button mushrooms, chopped 3 slices of pancetta (optional)1/2 cup of all purpose flour1 bottle of red wine3 cups of demi-glace1 lb. of pasta1 Tbs of buttersalt, to tastepepper, to taste
Method of Preparation:
-Start by searing top round beef in a hot pot with oil. Then, remove the meat from the pot and set it to the side.
-In the same pot, cook chopped onion, bay leaf, garlic and white button mushrooms. You may also add diced pancetta.
-Once the vegetables start getting golden, place the beef back into the pot.
-Next, add all purpose flour, red wine and demi-glace. If you don't have demi-glace, you can also use a beef gravy. Make sure the liquid covers the meat and the vegetables. Let it come to a boil.
-After, cover the pot and finish cooking it in a 300 degree oven for about three hours. You can stir it every 20 to 25 minutes.
-Before the meat is ready, cook some pasta and toss it in a hot pan with butter, salt and pepper.
Serve the beef burgundy over the pasta.
Serving Suggestion: Brouilly
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and get a complimentary chocolaté mousse. (Valid with the purchase of an entrée one month after the air date.)
Bistro 19021902 Hollywood Blvd.Hollywood, FL 33009954-689-2229www.bistro1902.com