Steak Bourguignon to French cuisine is what Rendang is to Minang food. It is a dish that best describes and represents an entire gastronomical culture of France. It is rich in flavors, tender from being slow-cooked to  perfection, with a luxurious depth that only time and patience can achieve.

For our dear readers, we have compiled the elevated version of this staple dish, in the form of steak, with premium cuts– making it a showstopper for any dinner table.

The Steak Bourguignon Recipe

Ingredients

• 2 lbs (900g) Certified Angus Beef ribeye or filet mignon, cut into thick portions
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, sliced
• 1 cup pearl onions, peeled
• 1 1/2 cups dry red wine (Burgundy or Pinot Noir)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 bouquet garni (thyme, bay leaf, and parsley tied together)
• Salt and freshly ground black pepper, to taste
• 1/2 cup pancetta or bacon, diced
• Fresh parsley, for garnish

Instructions

1. Sear the Steak
   • Pat the steaks dry and season with salt and black pepper.
   • In a heavy skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium-high heat.
   • Sear the steaks for 3-4 minutes per side (or until desired doneness). Remove and set aside.
2. Sauté the Aromatics
   • In the same skillet, add the pancetta and cook until crispy.
   • Add the chopped onions and garlic, cooking until soft.
   • Stir in the mushrooms and pearl onions, sautéing until golden.
3. Build the Sauce
   • Sprinkle the flour over the mixture and stir well to coat.
   • Add the tomato paste and cook for 1 minute.
   • Deglaze the pan with red wine, scraping up any browned bits.
   • Pour in the beef broth and add the bouquet garni.
   • Simmer for 20 minutes until the sauce thickens and the flavors meld.
4. Finish and Serve
   • Return the steaks to the pan and let them warm through in the sauce for 5 minutes.
   • Remove the bouquet garni and adjust seasoning if necessary.
   • Garnish with fresh parsley and serve with mashed potatoes or buttered noodles.

For those who dare to embark on the journey of making this masterpiece at home, patience is key. The secret to a truly remarkable Steak Bourguignon lies in its two-day process: first, marinate the beef in a fine red wine to deepen its flavor, then allow the stew to rest overnight after cooking to let the richness develop even further.

But let’s be real—while making Steak Bourguignon at home is a culinary adventure, nothing quite compares to experiencing premium-grade steak prepared by master chefs who know precisely how to elevate this dish to its full potential.

At Lawry’s, fine dining in Jakarta reaches a whole new level. While you can certainly attempt to recreate the magic of Steak Bourguignon in your own kitchen, the quality of the meat plays an undeniable role in the final result. Lawry’s menu offers only the finest cuts—Certified Angus Beef and the world-renowned Prime Rib—grace your plate.

Great food is meant to be shared, and Lawry’s The Prime Rib Jakarta offers the perfect setting for hosting unforgettable gatherings. Whether it’s a celebratory dinner, a corporate meeting, or a special event, Lawry’s spacious venue, with a capacity of up to 200 guests, ensures a seamless dining experience. Even better, our reservation system makes planning your evening effortless. Simply book online at our reservation and let us take care of the rest.

FAQ

1. What makes Steak Bourguignon different from traditional Boeuf Bourguignon?
Steak Bourguignon is an elevated version, using premium steak cuts like ribeye or filet mignon instead of slow-cooked beef chunks. It retains the rich flavors of the classic dish but with a more refined presentation.

2. What type of wine is best for making Steak Bourguignon?
A dry red wine like Burgundy or Pinot Noir works best. The acidity and depth of these wines enhance the sauce’s richness.

3. Can I prepare Steak Bourguignon in advance?
Yes! Marinating the beef overnight deepens the flavors, and letting the dish rest after cooking allows the taste to develop even further.