- 20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
- Salt and pepper
- Flour, for dredging
- 3 ounces olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- Bouquet garni (thyme, bay leaf, parsley)
- 2 cups red wine
- 1 cup veal stock
- 1 ounce butter
- 2 ounces thick cut bacon, diced
- 6 ounces pearl onions, boiled
- 2 cups wild mushrooms
- 2 tablespoons minced parsley leaves
- Noodles or mashed potatoes, as an accompaniment
Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
Recipe courtesy of Wolfgang Puck