Recipes

Burgundy Steak

This stir fry recipe gives new meaning to the cliche of being wined and dined. A mouth-watering steak with a burgundy base, it can be served over a bed of egg noodles or rice.
Print Recipe
Pin Recipe

Cuisine Continental

Servings 8 servings
Calories 2913.07 kcal

Ingredients

  

  • 2 1/2 pound(s) porterhouse steak, 1.5 inches thick
  • 6 tablespoon(s) Roquefort
  • 1 tablespoon(s) dry sherry
  • 2 67/100 ounce(s) Burgundy wine
  • 1 Kitchen Bouquet and a pastry brush
  • 1 dash(es) fresh ground black pepper

Instructions

 

  • Blend cheese and sherry to a smooth paste.
  • Make small incisions 2 1/2 inches apart on both sides of the steak, cutting only halfway through.
  • Pack the cheese paste into the slits; use it all, making more slits if needed.
  • Paint one side of the steak with kitchen Bouquet and broil 3 inches below heat for 4 minutes.
  • Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet.
  • Broil again for 3-4 minutes.
  • Remove to a warmed platter and sprinkle lightly with more pepper.
  • To the broiler pan juices, add Claret or Burgundy.
  • Stir 1-2 minutes over medium heat to warm through, and pour over the steak.
  • Ready in 20 min.

Nutrition

Calories: 2913.07kcalCarbohydrates: 17.42gProtein: 298.97gFat: 168.88gSaturated Fat: 47.42gCholesterol: 748.08mgSodium: 2071.18mgFiber: 0.73gSugar: 10.5g

Keyword Beef
Tried this recipe?Let us know how it was!