Marinate the Beef: In a large bowl, combine the Beef with all Marinade ingredients, including Cognac. Cover and refrigerate for at least 24 hours, or up to 48 hours.
Sear the Beef: Remove the beef from the marinade, pat dry, and reserve the marinade. Heat 2 tbsp Clarified butter in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
Sauté Vegetables: Add the remaining 2 tbsp Clarified butter to the Dutch oven. Add the Yellow onion, Carrots, and Celery and cook until softened, about 7-10 minutes. Add the minced Garlic and cook for 1 minute more.
Make the Sauce: Stir in the Tomato paste and Flour and cook for 2-3 minutes. Deglaze with the reserved marinade, scraping up any browned bits from the bottom of the pot. Gradually pour in the Beef stock, stirring constantly to prevent lumps. Bring to a simmer.
Braise the Beef: Return the beef to the Dutch oven. Add the Bay leaf and Thyme sprigs. Cover and simmer for 4-5 hours, or until the beef is incredibly tender.
Cook Pearl Onions and Mushrooms: In a separate skillet, sauté the Pearl onions in a little Clarified butter until browned and tender. Add the Wild mushrooms and cook until softened. Add to the stew during the last 60 minutes of cooking.
Finish the Sauce: Remove from heat. Whisk in the cold Butter, one cube at a time, to emulsify and enrich the sauce. Season with Fleur de sel and Freshly ground black pepper to taste.
Serve: Garnish with Fresh parsley chiffonade before serving.
Ingredients
6
3 lbs1.36 kgBeef tenderloin-cut into 1.5-inch cubes
1 bottle750 mLDry red wine-Premier Cru Burgundy
11Bay leaf
3 sprigs3 sprigsFresh thyme
1 tsp5 mLWhole black peppercorns
44Garlic cloves-smashed
11Orange peel-strip
1/4 cup60 mLCognac
1.5 lbs680 gPearl onions-blanched and peeled
12 oz340 gMixed wild mushrooms-cleaned and quartered
22Carrots-turned
22Celery stalks-turned
11Yellow onion-brunoise
4 tbsp60 mLUnbleached all-purpose flour
4 tbsp60 mLTomato paste-double concentrated
8 cups1.89 LBeef stock-homemade
4 tbsp60 mLClarified butter
44Garlic cloves-minced
1.5 tsp7.5 mLFleur de sel
3/4 tsp3.75 mLFreshly ground black pepper
2 tbsp30 mLButter-cold, cubed
3 tbsp45 mLFresh parsley-chiffonade
Equipment
Dutch oven
Large bowl
Skillet
Instructions
Marinate the Beef: In a large bowl, combine the Beef with all Marinade ingredients, including Cognac. Cover and refrigerate for at least 24 hours, or up to 48 hours.
Sear the Beef: Remove the beef from the marinade, pat dry, and reserve the marinade. Heat 2 tbsp Clarified butter in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
Sauté Vegetables: Add the remaining 2 tbsp Clarified butter to the Dutch oven. Add the Yellow onion, Carrots, and Celery and cook until softened, about 7-10 minutes. Add the minced Garlic and cook for 1 minute more.
Make the Sauce: Stir in the Tomato paste and Flour and cook for 2-3 minutes. Deglaze with the reserved marinade, scraping up any browned bits from the bottom of the pot. Gradually pour in the Beef stock, stirring constantly to prevent lumps. Bring to a simmer.
Braise the Beef: Return the beef to the Dutch oven. Add the Bay leaf and Thyme sprigs. Cover and simmer for 4-5 hours, or until the beef is incredibly tender.
Cook Pearl Onions and Mushrooms: In a separate skillet, sauté the Pearl onions in a little Clarified butter until browned and tender. Add the Wild mushrooms and cook until softened. Add to the stew during the last 60 minutes of cooking.
Finish the Sauce: Remove from heat. Whisk in the cold Butter, one cube at a time, to emulsify and enrich the sauce. Season with Fleur de sel and Freshly ground black pepper to taste.
Serve: Garnish with Fresh parsley chiffonade before serving.
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