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Le Chaudron recipe
Sauté de bœuf aux champignons
Beef and mushroom sauté in red wine cream sauce
⏱ 30 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)flank steak
500 g (18 oz)cremini mushrooms
2yellow onions
4 clovesgarlic
200 ml (¾ cup)full-bodied red wine
200 ml (¾ cup)beef stock
2 tbspDijon mustard
100 ml (½ cup)thick crème fraîche
30 g (1 oz)unsalted butter
3 tbspolive oil
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 800 g (28 oz) flank steak
- 500 g (18 oz) cremini mushrooms
- 2 yellow onions
- 4 cloves garlic
- 200 ml (¾ cup) full-bodied red wine
- 200 ml (¾ cup) beef stock
- 2 tbsp Dijon mustard
- 100 ml (½ cup) thick crème fraîche
- 30 g (1 oz) unsalted butter
- 3 tbsp olive oil
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the flank steak out 30 minutes before cooking so it cooks evenly. Cut against the grain into 1 cm (⅜ in) strips for tenderness.
- Peel and thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Finely chop half the parsley for garnish.
- Wipe the mushrooms clean with a damp paper towel (don't rinse them). Cut into thick 5 mm (¼ in) slices, stems on.
- Heat 1 tbsp olive oil and 15 g (1 tbsp) butter in the separate skillet over high heat. Sear the mushrooms 5 minutes without stirring so one side browns, then turn and cook 3 more minutes. Set aside.
- Heat 2 tbsp olive oil and the remaining butter in the large sauté pan over very high heat. Sear the beef in batches for just 2 minutes, browned outside and pink inside.
- Set the beef aside and cook the onions 6 minutes over medium heat until golden. Add the garlic and cook 1 minute. Deglaze with the red wine, scraping up the browned bits.
- Reduce the wine by half, about 3 minutes, then add the hot beef stock, Dijon mustard and crème fraîche. Stir and let thicken 5 minutes over medium heat.
- Return the beef and mushrooms to the sauce and warm just 2 minutes over low heat so the beef stays pink. Adjust the seasoning, sprinkle with parsley and serve with tagliatelle.
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