Julia Childs made beef bourguignon a household name—and we’re elevating it from stew to steak with sauce by using Colorado-raised Wagyu Denver Steaks. The rich red wine gravy has all the classic provincial flavors from France that complement the tender Wagyu, and pickled shallots give it the perfect acidic bite. It’s the perfect main dish for either a dinner party or date night. Serve with your favorite red wine (and be sure to have a glass while cooking, too).  

Bon appetit! 

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!