Entrecote Bourgignon Burgundy Style Steak

Indulge in the rich, elegant flavors of Entrecôte Bourgignon, a Burgundy-style steak recipe that elevates a classic cut of rib-eye or sirloin to gourmet heights. Perfectly seared steaks are paired with a luscious red wine sauce infused with earthy mushrooms, sweet shallots, and aromatic herbs like thyme and bay leaf. A splash of dry Burgundy red wine and a hint of tomato paste create a deeply flavorful base, while a final swirl of butter adds a glossy finish to the sauce. This French-inspired dish is both comforting and sophisticated, making it ideal for a romantic dinner or an impressive dinner party centerpiece. Serve with velvety mashed potatoes or crusty artisanal bread to soak up every drop of the savory sauce.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 2

Ingredients

• 2 pieces entrecôte steaks (rib-eye or sirloin)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 pieces shallots, finely chopped
• 2 pieces garlic cloves, minced
• 200 grams button mushrooms, sliced
• 250 milliliters dry Burgundy red wine (or other dry red wine)
• 120 milliliters beef stock
• 1 tablespoon tomato paste
• 2 pieces fresh thyme sprigs
• 1 piece bay leaf
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

Step 1

Season both sides of the entrecôte steaks with salt and pepper and let them rest at room temperature for 10 minutes.

Step 2

In a large skillet or cast-iron pan, heat 1 tablespoon of butter and the olive oil over medium-high heat.

Step 3

Add the steaks to the hot skillet and sear for 3-4 minutes on each side until a golden-brown crust forms. Cook to your preferred doneness (internal temperature of 52°C/125°F for medium-rare). Remove the steaks and set them aside to rest, tented with aluminum foil.

Step 4

Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Add the chopped shallots and cook for 2-3 minutes until softened.

Step 5

Add the minced garlic and sliced button mushrooms to the skillet. Sauté for about 5 minutes until the mushrooms are browned and slightly softened.

Step 6

Stir in the red wine, beef stock, and tomato paste. Add the thyme sprigs and bay leaf to the pan.

Step 7

Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the sauce to reduce by half and thicken slightly.

Step 8

Remove the thyme sprigs and bay leaf from the sauce. Taste the sauce and season with additional salt and pepper, if needed.

Step 9

Stir in the remaining 1 tablespoon of butter to give the sauce a glossy finish.

Step 10

Plate the steaks and spoon the Burgundy sauce with mushrooms and shallots generously over them.

Step 11

Garnish with fresh parsley and serve immediately with a side of mashed potatoes or crusty bread.

Nutrition Facts

Serving size	(1151.7g)

Amount per serving	% Daily Value*
Calories	1873.0

Total Fat 137.1g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 413mg	0%
Sodium 3085.4mg	0%
Total Carbohydrate 35.9g	0%
Dietary Fiber 7.6g	0%
Total Sugars 14.8g
Protein 89.2g	0%

Vitamin D 48IU	0%
Calcium 154.3mg	0%
Iron 11.8mg	0%
Potassium 2643.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.1%

Protein: 20.6%

Carbs: 8.3%