INGREDIENTS:
2 pounds sirloin steak, trimmed and cut into 1-inch pieces
1/4 cup red wine vinegar
2-1/4 cups Burgundy
6 tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 cup cognac
2 tablespoons flour
1 teaspoon thyme
1 teaspoon freshly ground pepper
2 cloves garlic, minced
1 bay leaf
3 large carrots, peeled and sliced
1 cup frozen pearl onions
1/2 pound small mushrooms
1 cup peas
1/2 tablespoon melted butter
1 teaspoon nutmeg
Topping:
2-1/2 pounds baking potatoes
1/2 teaspoon salt
4 tablespoons melted unsalted butter
2 egg yolks
1/3 cup milk
1 teaspoon nutmeg
TO PREPARE:
Place steak in a shallow baking pan and top with vinegar and 1/4 cup Burgundy. Marinate for at least 2 hours at room temperature.
Remove steak from liquid and pat dry. In a heavy pan, melt 2 tablespoons butter in oil over high heat. Add meat and saute, turning constantly, until browned on all sides (about 5 minutes). Transfer to a plate and set aside.
Add cognac to pan and deglaze by igniting. Add 2 tablespoons butter and melt. Add flour and heat for 2 minutes, stirring constantly. Whisk in remaining Burgundy. Bring mixture to a boil and scrape pan. Add meat, thyme, pepper, garlic and bay leaf to pan and simmer over low heat for 30 minutes. Add carrots and onions and continue cooking for another 30 minutes.
In a saute pan, melt remaining 2 tablespoons butter over medium heat. Saute mushrooms until they release their liquid and are browned (about 5 to 7 minutes). Add peas to pan.
For topping: Clean, peel and cut potatoes into 1/2-inch slices. In a large pot, boil potatoes until tender, about 10 minutes. Mash potatoes. Beat in salt, melted butter, egg yolks and milk. Set aside.
Transfer beef mixture to a 1-1/2 quart baking dish and remove bay leaf. Spread potato topping over meat. Drizzle melted butter over the top and dust with nutmeg. Bake in a 350 degree oven for 15 to 20 minutes. If desired, brown potatoes by running under the broiler for 2 minutes.
SERVES: 8 - 10
Topping:
TO PREPARE:
Place steak in a shallow baking pan and top with vinegar and 1/4 cup Burgundy. Marinate for at least 2 hours at room temperature.
Remove steak from liquid and pat dry. In a heavy pan, melt 2 tablespoons butter in oil over high heat. Add meat and saute, turning constantly, until browned on all sides (about 5 minutes). Transfer to a plate and set aside.
Add cognac to pan and deglaze by igniting. Add 2 tablespoons butter and melt. Add flour and heat for 2 minutes, stirring constantly. Whisk in remaining Burgundy. Bring mixture to a boil and scrape pan. Add meat, thyme, pepper, garlic and bay leaf to pan and simmer over low heat for 30 minutes. Add carrots and onions and continue cooking for another 30 minutes.
In a saute pan, melt remaining 2 tablespoons butter over medium heat. Saute mushrooms until they release their liquid and are browned (about 5 to 7 minutes). Add peas to pan.
For topping: Clean, peel and cut potatoes into 1/2-inch slices. In a large pot, boil potatoes until tender, about 10 minutes. Mash potatoes. Beat in salt, melted butter, egg yolks and milk. Set aside.
Transfer beef mixture to a 1-1/2 quart baking dish and remove bay leaf. Spread potato topping over meat. Drizzle melted butter over the top and dust with nutmeg. Bake in a 350 degree oven for 15 to 20 minutes. If desired, brown potatoes by running under the broiler for 2 minutes.
SERVES: 8 - 10
