Chef Brando’s Beef Bourguignon
SMITHFIELD BEEF GROUP
Vegetable oil spray
1 teaspoon olive oil
5 medium onions, sliced ( 5 cups)
2 pounds lean top sirloin roast (or other lean cut),
cut into 1-inch cubes
1 1/2 tablespoons all-purpose flour
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
Freshly ground black pepper
1 1/4 cups dry red wine
3/4 cup low-sodium beef broth
1/2 pound fresh mushrooms, sliced ( 3-3 1/2 cups)
1. Lightly coat a large heavy skillet with vegetable oil spray. Add olive oil
and heat over medium-high heat. Sauté onions until translucent, 2-3
minutes; remove and set aside.
2. Add beef to the skillet and sauté until browned, 10-12 minutes.
Sprinkle with flour, marjoram, thyme and pepper to taste; stir to mix well.
3. Stir in wine and broth. Reduce heat, cover and simmer for 1 1/2-2 hours,
or until almost tender. Add more wine and broth ( 2 parts wine to 1 part
broth) as necessary to keep beef barely covered.
4. Return onions to the skillet and add mushrooms. Cover and simmer,
stirring occasionally, for 30 minutes, or until beef is tender and sauce
has thickened.
5. Serve over rice or noodles. Makes 6 servings.
Tip: This tastes best when made ahead so the flavors have time to mingle.
Pork Tenderloins in Maple Sauce
OLD FASHIONED MAPLE CREST
12 slices pork tenderloin, 2 ounces each
Salt and pepper
1/4 cup butter
2/3 cup apple cider
1/3 cup Old Fashioned Maple Crest 100% pure maple syrup
1 cup beef bouillon
2 teaspoons cornstarch
2 tablespoons cold butter
1. Slightly flatten pork slices to 1/2-inch thickness. Season with salt and
pepper to taste.
2. Melt 1/4 cup butter in a sauté pan over high heat. Add pork slices
and sear. Reduce heat and finish cooking (about 5 minutes).
Remove meat from the pan.
3. Add cider to the pan and cook over high heat, stirring to dissolve
concentrated juices. Add maple syrup and boil to reduce by half.
4. Combine beef bouillon and cornstarch. Add thickened beef bouillon to
the pan, cook to reduce slightly, and check seasoning.
5. Finish sauce by adding pieces of cold butter, whisking until smooth.
Remove immediately from heat and reheat pork in the sauce off the stove.
Serve at once. Makes 6 servings.
Brands may vary by region; substitute a similar product.
