You can cook with confidence and style
Save a Little Burgundy Wine ...Beef Strips Recipe Needs Some
A Favorite Restaurant Recipe
My first suggestion if you want this restaurant recipe for Beef Strips to produce excellent flavor:
use a burgundy wine you would (or at least could) drink. That is the absolute bottom line when
cooking with wine.
Please do not use a cooking wine you might see in grocery stores.
Cooking wine usually contains too much salt and not enough of the
flavors you really want. Use a “mainstream” wine for cooking. It doesn’t
have to be expensive.
When using a decent wine for cooking you must leave enough for the
recipe! ☺
My Restaurant Recipe for Beef Strips with Burgundy
At my restaurant I most often use trimmed prime rib for this favorite
restaurant recipe but you can easily substitute any reasonable cut of meat
graded "choice." Preparation time: 30 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
1 1/2 pounds prime rib (or other...see note above) cooked medium rare (still lots of pink) and
well-trimmed and cut into 1/4 inch thick strips
3-4 tablespoons clarified butter
Flour
1 cup julienne carrots
1/2 cup julienne red onions
1 cup raw broccoli, sliced
1 cup white mushrooms, sliced
2 teaspoons garlic, minced
4-6 ounces Burgundy wine
8 or more ounces brown sauce or gravy
Salt and pepper to taste
Instructions:
Heat butter in a large skillet and sauté carrots, broccoli and onions
Add mushrooms, garlic and sauté
Deglaze with burgundy wine (simply means pour wine around edges of the pan and continue to
sauté ...cook ...until the sauce thickens)
Add brown sauce or gravy and the meat strips
Cook until very hot paying attention to desired meat doneness
Serve over rice or pasta noodles of your choice and garnish with green onions sliced diagonally.
That’s it! Enjoy!
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