Considered to be the mother of all stews, this steak bourguignon is a twist on a classic. Made with cremini mushrooms, fresh thyme, bacon, and striploin steak, don't be surprised when this time-honoured dish impresses all your friends.
2 (about 225 g each) striploin steaks
2 slices bacon, diced
2 cups Cremini mushrooms, halved or quartered
Kosher salt and black pepper for seasoning
½ cup cocktail onions, drained
2 garlic cloves, unpeeled, divided
1 teaspoon olive oil
1 tablespoon (14 g) unsalted butter
1 sprig fresh thyme
1 tablespoon flour
1 tablespoon tomato paste
½ cup dry red wine, preferably Burgundy
1 cup low sodium beef broth
½ teaspoon brown sugar
Fresh thyme leaves for garnish
For the Steak
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Remove the steak to a plate or cutting board, tent loosely with aluminum foil, and allow it to rest for 10 minutes while you prepare the bacon and sauce.
For the Bacon
Meanwhile, add the bacon to a large skillet and place over medium heat to cook until crisp, about 6 to 8 minutes.
Remove the bacon to a plate or bowl leaving the fat behind and add in the mushrooms. Season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally. Add the cocktail onions and continue to cook until the mushrooms are golden brown, about 5 minutes.
Peel and mince one clove of garlic and add to the pan. Cook for 30 seconds. Transfer to the plate with the bacon.
Now the sauce
With the pan still on medium, add the butter, thyme and remaining clove of unpeeled garlic. Cook for 30 seconds. Sprinkle in the flour and whisk together, then add in the tomato paste and cook for about 1 minute. While whisking, slowly pour in the wine and beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken. Add the sugar as well as the mushrooms, onions, and bacon into the sauce and continue to simmer until thick and heated through. Season to taste with salt and pepper and keep warm on low.
Slice the steaks into 1-cm (½-inch) thick slices and divide between two plates.
Spoon the bacon mixture and sauce over the steak and serve topped with some fresh thyme leaves.
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