EAT THIS!! Bonjour Winter!!( A French Beef Mushroom Wine-Cream dish to welcome in the snow and cold weather)

 
It is 8 degrees outside!I am freezing and 100% not ready for 5-7
inches of snow. Something about freezing cold temperatures always makes me want
beef. Beef smothered in delicious wine ,cream , mushrooms and butter!  Just super mouth watering stick to to your ribs and hug all your senses luscious savory beef in sauce. As far as skill level this is one of the easiest gourmet
recipes very basic very French. But the final result has a very skilled feel to
it. Typically after I make this dish I go on a big French Cuisine kick. SO fair
warning the next few weeks my recipes may have a very French feel to them.

So lets talk about the basic preparation for this. If you
have a Wok... USE IT! Believe it or not the majority of my cream based/ sauced
dishes are prepared in Woks. Especially those recipes with mushrooms. It is important that your mushrooms have plenty of space to sweat and cook in the butter so they reduce in size and release their glorious flavor. For this beef dish we are actually going to grill the beef. I prefer a lot of pepper when I sear the
meat. I think it plays really well against the savory cream. I like that nice
spike of underlining heat that unravels in each bite just gives your taste buds
a little kick. And I would recommend serving this dish with some rustic
bread . Alot of people really enjoy the whole beef noodle combination so if you feel so inclined grab a bag of egg noodles and prepare accoring to directions. ( I am still trying to loose the weight I gained over the holidays so I will be omitting the extra carbs and just serving the beef and mushroom sauce) . And even though there is butter and cream it isn’t a lot especially considering this recipe serves 4 people. (everything in moderation). So, Bonjour Winter!..I'm only happy to see you again because you inspire dishes like this!

1 cup of mushrooms thinly sliced

1lb of beef(any cut you prefer)

1 tbsp butter

½ tsp finely diced garlic

¼ cup diced onions

1/2 cup beef broth

1 tsp Tomato paste

¼ cup red wine

1 tbsp flour

½ cup heavy cream

¼ cup chopped parsley

Sea Salt and pepper

Heat grill. Salt and pepper your meat. In wok or large fry
pan over medium heat melt butter add mushrooms garlic and onions a little salt
and a little pepper. Sautee for 4-5 minutes until mushrooms reduce. Sprinkle
the flour over all the vegetables and toss to coat. Add the broth , tomato
paste and wine. Bring to a boil. Add cream reduce heat to simmer stir. Add the
fresh parsley. Allow to thicken while you grill your meat. Grill your meat to
your preferred temperature. Let sit for a few minutes then plate. Top with mushroomwine cream sauce and serve alone or on top of egg noodle.