- 0:05 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
“I love the flavours of a hearty beef bourguignon but sometimes you just want it ‘now!’ This quick version still has a rich depth of flavour, but comes together in a flash.” – Valli Little
Ingredients
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8 eschalots
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2 tablespoons olive oil
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20g unsalted butter
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500g beef eye fillet, cut into 4cm pieces
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4 thick slices flat pancetta, rind removed, chopped
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250g small Swiss brown mushrooms
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2 garlic cloves, crushed
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2 bay leaves
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2 fresh thyme sprigs, leaves chopped
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2 teaspoons tomato paste
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2 teaspoons plain flour
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1/2 cup (125ml) red wine
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1 1/2 cups (375ml) Massel beef stock
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Mashed potato, to serve
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Wild rocket leaves, to serve
Method
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Step 1Fill a saucepan with water and bring to the boil over high heat. Blanch the eschalots for 5 minutes or until just tender, then drain and set aside.
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Step 2Heat 1 tablespoon oil in a large deep frypan over medium-high heat. Cook the eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
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Step 3Add the butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
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Step 4Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan. Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through.
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Step 5Serve with mashed potato and garnished with rocket leaves.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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