Dinner Done's Audra Nasser creates a wonderful dish thats great for these cold nights, Beef Bordelaise.
6 thin-sliced steaks
½ tsp salt
¼ tsp pepper
3 ½ Tbsp canola oil, divided
1 Tbsp flour
1 Tbsp beef base
1 ½ Tbsp tomato paste
¾ cup dry red wine
¾ cup water
1 ½ cups sliced mushrooms
2/3 cup diced carrots
¼ cup chopped green onion
2 Tbls butter
Season beef with salt and pepper. In a skillet over medium heat, add 2 Tbsp canola oil and sauté beef about 2 min per side**. Set beef aside. In a small skillet over low heat let's prepare our sauce by adding 1 ½ Tbsp canola oil and 1 Tbsp flour. Cook, stirring frequently, until light brown. Then add beef base and tomato paste and stir to mix well. Whisk in wine, water and butter. Bring to a gentle simmer and stir in mushrooms, carrots and chopped green onion. Continue simmering until sauce thickens slightly. Spoon sauce over beef.
** If you like to grill, why not grill the steaks instead!? Whether grilling or sautéing , the actual cooking time will depend on steak thickness and personal preference.
Did you know? Bordelaise is a classic French red wine sauce named for the Bordeaux region of France.
Estimated nutritional information per serving. Actual nutritionals will vary depending on the exact ingredients and quantities used. Serves 6. 253.9 cal, 9.8g fat (3.8g sat), 85.4mg chol, 441mg sodium, 664.3g carb, 1.2g sugar, 25.5g protein. Assumes lean cut of beef, just under 2 lbs total.
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