Recipe courtesy of Valerie Bertinelli
Episode: I'm Outta Here
French Beef Sandwich
Total:
3 hr 30 min
Active:
1 hr 30 min
Yield:
4 servings
Level:
Intermediate
Total:
3 hr 30 min
Active:
1 hr 30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Bouquet Garni:
Beef Bourguignon:

Directions

Special equipment: Cheesecloth, Butcher's twine

Preheat the oven to 400 degrees F.

Place the rolls in the oven to crisp, about 5 minutes.

Stir the mayonnaise, cornichons, Dijon and tarragon together in a small bowl. Lay out the bread, cut-side up, and spread with the mayonnaise mixture.

Make sandwiches with the beef, lettuce and tomato.

Beef Bourguignon:

For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.

For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.

Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.

Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.

Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.

Categories:

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Beef Tamales

Recipe courtesy of Tyler Florence

All American Beef Taco

Recipe courtesy of Alton Brown

Marlboro Man's Favorite Sandwich

Recipe courtesy of Ree Drummond

Beef Chili

Recipe courtesy of Tyler Florence

Ground Beef Empanadas (Picadillo)

Recipe courtesy of Marcela Valladolid

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Recipe courtesy of Jeff Mauro

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Tomato Sandwich with Basil Mayonnaise

Recipe courtesy of Ina Garten

Creme Brulee French Toast with Drunken Strawberries

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.