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Beef beaujolaise

Frank Bordoni from Good Food Live
For a rich and tasty dish, serve up Frank Bordoni's version of a classic French beef and wine casserole

Beef beaujolaise

Method

1. In a frying pan heat 1 tablespoon of olive oil with a pinch of sugar. Add the button onions and fry until they begin to colour and soften. Add a splash of water if necessary.

2. In another frying pan, heat 1 tablespoon of olive oil. Add the ceps and bacon and fry for a few minutes over a high heat. Set aside.

3. Preheat the oven to190°C/gas 5.

4. Heat a large casserole dish over a high heat and add the remaining olive oil.

5. Season the beef with salt and freshly ground pepper and add to the casserole dish. Brown quickly on both sides.

6. Remove the beef and lower the heat. Add the onion, carrot and celery and cook gently for 5 minutes.

7. Add the flour and fry until golden. Pour in the red wine and stock and bring to the boil, skimming of any scum as it cooks.

8. Return the beef to the casserole dish, add the bouquet garni, cover and cook in the preheated oven for 1 hour 30 minutes.

9. Remove the beef from the sauce and keep warm. Strain the sauce through a fine sieve or chinois into a small pan. Strain off any fat or scum as necessary.

10. Add the caramelised onions, cooked bacon and ceps to the sauce and heat gently.

11. Pour the sauce over the steaks, garnish with heart shaped croutons and serve.

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Serves: 8

Prep: 25 min
Cook: 2 hrs

Ingredients
4 tbsp Olive oil
pinch of Sugar
60 button onions, peeled
250g fresh ceps, sliced
400g smoked bacon, cut into short, fine strips
middle rib of beef (1.8kg-2.25kg), cut into eight steaks
salt and fresh ground black pepper
1 onion, finely chopped
1 medium carrot, finely diced
1 celery stalk, finely diced
50g Shallots, finely chopped
60g bottle flour
750ml Beaujolais wine
1.5 litres fresh beef or veal stock
1 bouquet garni
5 cm heart-shaped croutons (made using a 5cm heart-shaped biscuit cutter), to garnish