I was 15, my Dad got me a job at a country club restaurant.
I was the new on the catering side. They sold so much beef burgundy and as a worker, I got to eat leftovers.. and that was the 80s.

And I'm still trying to find that flavor. Again as well
As a cook and wine lover, my advice as how I seem to remember

Take a roast, and slow bake it to rare, seasoning is simple salt and pepper.
That roasted beef is the base.
Now for the wine part, as I remember,
They tossed the ROASTED sliced beef on a hot griddle, and added the wine, and then , just put it in trays for me to deliver.

I still can't replicate that flavor from 50 years ago, but, I am fairly confident in this
The wine flavor, came after roasting the beef,, simply put, the burgundy in beef burgundy, isn't the beef, its the sauce.
And I'm still trying to find that flavor, also
What I did, and might try again, don't waste money on the beef,
The sauce is much cheaper, and easier to experiment on

kozar

(3,372 posts)

4. And I forgot

Reply to kozar (Reply #3)

Mon May 18, 2026, 12:18 AM

7 hrs ago

To add, well ok the sauce, there's a couple things here, you have to have the drippings from your roasted beef, that's your "oil" for the sauce. Never toss the beef, the trick to beef bourginoise, is the sauc
And then , in a hot pan, the drippings go in and, OMG everything burning, nope now's the time to take the bottle of burgundy and cool the pan down.. the alcohol is now gone, you now have your sauce, maybe a simple corn starch/ water to thicken it to your tastes,

Reply to this discussion