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Stunning plated serving of Signature Beef Bourguignon, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Beef Bourguignon

Normally, the rich taste of beef cooked in wine takes hours, but in this recipe it’s on your Sunday supper table in minutes. A tender cut of meat and steamed veggies are key. Another secret: a little slurry of cornstarch and water gives the sauce a luscious sheen. Serve this dish with Polenta with Asiago Cheese or Creamy Smashed Parmesan Potatoes.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Render & Sear
  • 1 tablespoon olive oil
  • 4 ounces bacon, cut into pieces, about 4 slices
  • 3 pounds beef tenderloin, cut into 1-inch cubes
The Braise
  • 1 cup cognac
  • 3 large carrots, peeled and cut into ½-inch pieces, blanched
  • 1 (10-ounce) bag frozen pearl onions, thawed
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse pepper
  • 1 cup red wine
  • 2 cups homemade or prepared low-sodium beef broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3 tablespoons chopped fresh Italian flat leaf parsley

Equipment

  • 1 Sturdy wooden deglazing spoon
  • 1 Stainless steel kitchen tongs
  • 1 Precision chef's knife
  • 1 Crystal wine carafe

Method
 

  1. Heat the olive oil in a large skillet over medium high heat. Add the bacon and cook until golden and beginning to crisp, about 5 minutes. Add the beef and cook until just browned, about 3 to 4 minutes. The cubes should be very rare in the center. Transfer the meat and bacon to a bowl.
  2. Turn off the heat and pour in the cognac. Add the vegetables. Turn on the heat and simmer until most of the liquid disappears. Pour in the wine and simmer until most of the liquid disappears. Pour in 1 cup beef broth. Reduce until most of the liquid disappears. Pour in the last cup of broth, and reduce until there is about 1 cup liquid remaining in the skillet with the vegetables. This process will take about 10 minutes.
  3. Add the meat back into the sauce, season with salt and pepper. Stir in the cornstarch slurry. Cook until the sauce is smooth and shiny, about 2 minutes. The meat should remain rare to medium-rare. Sprinkle fresh parsley over top.