Audley Chef Masterclass

Audley Chef Masterclass

16th February 2021

Audley Chef Masterclass – Beef Bourguignon

Last month we asked for you to vote for a dish that you would like to see a chef masterclass on. We offered a number of exciting dishes including a warming Cullen Skink and an exotic lamb Madras.

The votes are in and we're delighted to announce that the most popular choice was the Beef Bourguignon recipe from Scott at our sister restaurant, St Elphin’s Park in Matlock. Continue reading to get the recipe and to see Scott cooking his dish.

Note, this recipe requires the beef to marinate overnight and the dish will serve 8-10 people with sides, Scott recommends some lovely creamy mash, green beans and crusty French bread. The ingredients can easily be halved to serve 4-5 people.

Ingredients

For the marinade:

3kg diced chuck steak

1 litre of red wine

4 cloves of garlic

1 onion, quartered

3 sprigs of thyme

1 bay leaf

Salt & pepper

For the Beef Bourguignon:

1 litre of beef stock

500g of button mushrooms

300g carrots

200g silverskin onions

5 diced shallots

500g smoked bacon lardons, fried

300ml cooking brandy

2 cloves of chopped garlic

4tbsp tomato puree

1 bouquet garni (thyme, rosemary & a bay leaf)

Seasoned flour (for coating)

Oil (for cooking)

3 knobs of butter

Handful of chopped parsley

Method

Mix the beef with the marinade ingredients and marinade overnight in a fridge.

Separate the beef from the marinade and strain the marinade liquid through a sieve. Reserve the strained liquid, this will be used later.

Coat the beef in the seasoned flour and lightly dust off any loose flour.

Put a large pan on the hob with a little oil and bring to a medium-heat. Cook the beef in batches, we are aiming for a gentle browning of the beef, put the cooked beef to the side. When done, keep the pan for the next step. We want to keep all of the flavour from the beef and seasoned flour.

Add a little more oil to the pan and add the chopped shallots, diced garlic and cook until soft, while stirring regularly to deglaze the caramalised flavours from the bottom of the pan. Then carefully add the brandy and cook the alcohol out.

Add the tomato puree to the pan, the original marinade liquid and the beef stock. Place the beef back into the pan and mix well. Add the bouquet garni to the pan and simmer for 2 hours.

Add a small amount of oil and a knob of butter to a frying pan and put over a medium-heat, then colour the mushrooms and add to the pan with the beef. Complete the same process with the carrots and the silverskin onions.

Add the chopped parsley and cook the beef bourguignon for a further 10 minutes. Discard the bouquet garni and serve in a bowl with the fried bacon sprinkled on top.

Serve with creamy mash, green beans and crusty bread.

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