Carrie’s signature Beef Burgundy recipe – mashed potatoes, smothered with cooked spinach, onions, and garlic, and then topped with sliced, grilled tenderloin. Served with a Burgundy wine sauce over the the entire meal.
-By Carrie (Strommen) Lennie
2 6-oz Beef Tenderloin Fillets, seasoned with your choice of steak seasoning
4 large Idaho Potatoes, peeled
1/2 cup butter
½ tsp garlic powder
Salt and pepper to taste
1 bag fresh frozen spinach, thawed
¾ cup onions, minced
1 tsp minced garlic
¼ cup butter
Extra virgin olive oil
2 slices bacon
1/2 lb sliced baby bella mushrooms
1 fresh or dried bay leaf
2 large garlic cloves, minced
salt and ground pepper to taste
2 Tbsp all-purpose flour
2 cups red Burgundy wine
1 cup chopped onion
1 ½ cups beef broth
- Potatoes – Boil potatoes in a large pot for 45 minutes or until a soft (if you cut up the potatoes, they will cook faster). Drain water. Add butter and use an electric mixer to mash/mix, adding milk until desired creaminess. Add garlic with salt and pepper to taste.
- Wine Sauce – Heat extra virgin olive oil in lg skillet over med-high heat. Cook bacon until just crisp. Remove, crumble, and set aside. Add mushrooms and bay leaf, cook 8 minutes. Add garlic, season with salt and pepper, cook 2 minutes. Stir in flour, cook 2 minutes. Add bacon back in. Stir in wine, scraping bottom of pan. Boil until reduced by half. Stir in broth and onions. Simmer 7 minutes or until thick. Discard bay leaf.
- Steaks – Cook the steaks on a grill until desired doneness.
- Spinach – Melt butter in a frying pan. Add onions and garlic and sauté until tender. Add spinach (a little at a time) and cook down until all is cooked down and tender.
- To Serve – Use a plate that has a lip on it. Ladle some wine sauce onto the plate. Place some mashed potatoes on top of the wine and press down to form a flat-topped surface. Lay some spinach on top of the potatoes. Place sliced steak on top of the spinach. Drizzle a little more of the wine sauce on top for presentation.