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La Belle Cuisine
Sauté de Boeuf à la Bourguignonne
(Beef Sauté with Red Wine, Mushrooms,
Bacon and Onions)
 
Mastering the Art of French Cooking
Boxed Set: Volumes 1 and 2
Julia Child, Simone Beck, Louisette Bertholle,
Alfred A. Knopf
For 6
people
2 1/2 pounds filet of beef prepared and sautéed
as in the master
recipe
A 3-ounce chunk blanched bacon *
1 1/2 cups red wine
1 1/2 cups brown stock or canned beef
bouillon
1 clove mashed garlic
1 tablespoon tomato paste
1/4 teaspoon thyme
1 tablespoon flour mashed to a paste with
1 tablespoon butter (beurre manié)
A wire whip [whisk]
18 small braised onions (recipe follows)
1/2 pound sliced mushrooms sautéed in
butter (recipe follows)
Salt and pepper
A fireproof serving casserole
2 tablespoons softened butter
Parsley sprigs
*
[This will remove the bacon’s smoky taste. If you prefer the smoky taste,
omit
this step.] Place the bacon strips in a pan of cold water, about 1 quart
for each 4 ounces. Bring to the simmer and simmer 10 minutes. Drain the
bacon and rinse
it thoroughly in fresh cold water, then dry it on paper towels.
Sauté the beef and set it aside. Cut the blanched bacon into
1-inch strips
1/4 of an inch thick. Brown lightly in the sauté skillet and
pour out fat.
Add the wine, stock, garlic, tomato paste and thyme and slowly
boil
down by half.
Remove from heat and beat in the flour-butter paste. Simmer for 1
minute,
beating with a wire whip [whisk].
Add onions and mushrooms and simmer 2 minutes. Correct seasoning. Season the
sautéed beef, and arrange it and the sauce, bacon, and vege-
tables in the
serving casserole. (Recipe may be prepared ahead to this
point. Set
casserole aside uncovered.)
When ready to serve, cover and reheat at below simmer for 3 to 4
minutes.
Off heat, add the butter by bits, basting the meat and vege-
tables with the
sauce until the butter has absorbed. Decorate with
parsley and serve
immediately.
White-Braised Onions – Glazed Onions
(Oignons Glacés à Blanc)
For 18 to 24 peeled white onions about 1 inch in diameter:
A heavy-bottomed, enameled saucepan or skillet which
will just
hold the onions in one layer
1/2 cup white stock, canned chicken
broth,
dry white wine, or water
2 tablespoons butter
Salt and pepper to taste
A small herb bouquet: 2 parsley sprigs, 1/8 teaspoon
thyme,
and 1/3 bay leaf tied in cheesecloth
Place the onions in the saucepan or skillet with the liquid,
butter,
seasonings, and herb bouquet. Cover and simmer very slowly, rolling
the onions in the saucepan from time to time, for 40 to 50 minutes.
The
onions should not color, and should be perfectly tender yet retain
their
shape. If all the liquid evaporates during the cooking, add more
by
spoonfuls as necessary. Remove herb bouquet.
Sautéed Mushrooms
(Champignons Sautés au Beurre)
“Successfully sautéed mushrooms are lightly browned and exude non of their
juice while they are being cooked; to achieve this the mushrooms must be
dry,
the butter very hot, and the mushrooms must not be crowded in the pan.
If you
sauté too many at once they steam rather than fry; their juices
escape and they
do not brown. So if you are preparing a large amount, or if
your heat source is
feeble, sauté the mushrooms in several batches.”
A 10-inch enameled skillet
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left
whole if small,
sliced or quartered if large
Optional: 1 to 2 tablespoons minced shallots or green onions
Salt and pepper
Place the skillet over high heat with the butter and oil. As
soon as you see
that the butter foam has begun to subside, indicating it is
hot enough, add
the mushrooms. Toss and shake the pan for 4 to 5 minutes.
During their
sauté the mushrooms will at first absorb the fat. In 2 to 3
minutes the fat
will reappear on their surface, and the mushrooms will begin
to brown.
As soon as they have browned lightly, remove from heat.
Toss the shallots or green onions [if using] with the mushrooms. Sauté
over
moderate heat for 2 minutes.
(Sautéed mushrooms may be cooked in advance, set aside, then reheated when
needed. Season to taste just before serving.)
Featured Archive Recipes:
Julia's Sauté de Boeuf à la Parisienne
Julia's Sauté de Boeuf à Provençale
Gigi's Boeuf à la Bourguignonne
Seared Peppered Sirloin with Red Wine-Chèvre Glaze
Gigi's Quick and Easy Steak and Potatoes Bourguignon
Sautéed Veal Chops with Mushrooms and White Wine
Steaks with Roasted Garlic, Shallots and Red Wine Sauce
A Tribute to Julia Child
Index - Beef Recipe Archives
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