Save Recipe Print
Grilled Beef Bourguignon
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Pull the steaks out of the refrigerator 20 minutes prior to cooking.

Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with 2 teaspoons each salt and pepper and the flour.

Add the oil to the hot skillet and sear the steaks on both sides, 2 minutes per side.

Reduce the heat to medium and add the butter. Continue cooking for 4 minutes, or until the steaks reach an internal temperature of 135 degrees F.

Remove the steaks from the skillet, tent with foil and let rest.

In the same skillet, add the onions, mushrooms, parsnips and thyme; cook until the vegetables begin to soften, 3 to 5 minutes. Add the tomato paste; cook for an additional 5 minutes.

Deglaze the skillet with the red wine, beef stock and sherry. Cover and simmer over low heat for 10 to 20 minutes. Stir in the lemon juice.

Slice the steak and smother with the sauce.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
More from:

Food Network Star

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Beef Bourguignon

Recipe courtesy of Tyler Florence

Beef Bourguignon

Recipe courtesy of Katie Lee

Beef Bourguignon

Recipe courtesy of Valerie Bertinelli

Beef Bourguignon

Recipe courtesy of Anne Burrell

Beef Bourguignon

Recipe courtesy of Trisha Yearwood

Boeuf Bourguignon

Recipe courtesy of Anne Parent

Beef Bourguignon

Recipe courtesy of Nancy Fuller

Beef Bourguignon 2

Recipe courtesy of Anne Burrell

Boeuf Bourguignon

Recipe courtesy of Marc Murphy

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories