Place the beef in a large container. Mix onions, scallions, garlic, bay leaf, thyme, peppercorns, parsley, salt and wine and pour over the beef. Cover and refrigerate for 12 hours, turning the beef about every 3 hours.
Remove the beef from the marinade and pat dry. Strain and reserve the marinade and vegetables. Place the beef on a rack in a shallow baking pan. Bake at 475º for 30 minutes, basting occasionally with the 4 tbsp of butter.
Reduce temperature to 400º. Add reserved vegetables to pan and bake for 40 to 45 minutes longer, basting occasionally with the pan drippings. Remove beef to a serving platter and let stand for 15 minutes. Bring pan drippings to a boil and cook for 1 minutes. Remove fat and add reserved marinade.
Bring to a boil and cook only until there are a few tablespoons left. Add the broth. Blend remaining butter and flour and stir into broth mixture. Cook, stirring constantly, until thick and smooth. Strain and serve with beef. Makes 8 - 10 servings.
Originally Submitted
10/23/2009
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