Julia Childs made beef bourguignon a household name—and Kyle Crawford, one of our favorite celebrity chefs (@homechefkyle from the Gusto show “The Wizard of Whatever”), made this adaptation just for us.

Crawford deconstructed this classic dish and served it in a new way, using Wagyu Denver Steaks and treating the aromatics as side elements. He seared them in delicious Wagyu fat and then made a rich red wine gravy with all the classic provincial flavors from France that complement the tender Wagyu. The pickled shallots give it the perfect acidic bite!

Ingredients:

Instructions:

Pickle shallots ahead of time by adding sugar, salt, water, vinegar, and pickles to a small jar. Set in the fridge for minimum four hours. 

Season Wagyu Denver Steaks generously with salt and pepper and lay in a hot pan. Sear on all sides.  

Lay shallots and carrots cut side down around the steaks. Let sear in the fat until deep golden then remove and set aside.  

Lay prosciutto in pan for 1-2 minutes or until crispy then remove from pan and set aside.  

Add garlic, thyme, and butter to pan and return steaks to the pan, braising them with the butter while continuing to rotate each side until a deep sear is achieved. Though recommended rare to medium rare, continue to cook until desired internal temperature is achieved. Finish in oven if necessary.  

Remove steaks from the pan and rest for 5 minutes. 

While steaks are resting, deglaze the pan with red wine. Add the garlic and thyme from the pan, beef stock, cloves, and honey. Let reduce by half then stir in slurry of cornstarch and water. Let simmer until thick. 

Plate all elements of the dish and enjoy!