Beef Bourguignonne en Croute
Ingredients
2 lb Rump Steak - Cut the into 1 1/2 inch cubes
100gms Pancetta Lardons
1 tbsp of Olive Oil
1 Chopped Onion
04 cloves chopped garlic
1 oz Plain Flour
1 pints (500ml) Red Wine
1/2 pint (250) Veal Stock
1 tbsp Tomato Puree
1/2 tsp Thyme
1 Bay Leaf
100gms Small Button Onions
2 oz Butter
12 oz Button Mushrooms quartered
01 round Puff pastry
Parsley chopped
chervil sprig as garnish
Method
Sear the beef in hot oil and add the flour,season and keep aside.
In another pan add the oil , saute chopped onion,garlic,thyme ,tomato puree,and the beef,deglaze with the red wine and reduce,add the veal stock and braise on a low heat till the beef is cooked .
In a separate pan saute the onions and the bacon lardons and add to the beef.
Saute the mushrooms and add to the dish when the beef is tender and ready.
Remove from the heat and add a portion to the bowl,brush the bowl with egg wash and top with puff pastry and eggwash.
Bake in a pre-heated oven at 180oC for 15min.
Seve hot with a sprig of chervil.
No comments:
Post a Comment