Burgundy Beef
7 ingredients
9 steps
Ingredients
- 1 london broil beef (at least 1/2-1 inch thick) or 1 flat iron steak (at least 1/2-1 inch thick)
- 1 slice butter (I add 2!)
- 12 medium onion, in sliced rings
- 6 ounces tomato paste
- oregano (maybe less than a 1/4 cup)
- 2 12 cups Burgundy wine or 2 12 cups red wine
- 1 slice butter (after sauce is strained)
Directions
-
1Grill beef for maybe 7 mins on each side.
-
2In pan mix slice of butter, onion, tomato paste, oregano, and wine.
-
3Bring to a thick boil.
-
4Continue boiling and stirring to reduce liquid and thicken (maybe 10 mins).
-
5Strain mix and press out liquid with spatula.
-
6Return liquid to pan.
-
7Add another slice or 2 of butter.
-
8Cut beef into medallions (on the bias).
-
9Place beef on platter and pour mixture over beef.
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