Steak Bourguignon

Ingredients:

• 2 striploin steaks (approximately 225 g each)
• 2 strips bacon, diced
• 2 cups brown mushrooms, halved or quartered
• 0.5 cup cocktail onions
• 2 cloves garlic, unpeeled
• 1 teaspoon olive oil
• 1 tbsp unsalted butter (14 g)
• 1 fresh sprig of thyme
• 1 tbsp flour
• 1 tbsp tomato paste
• 0.5 cups dry red wine, preferably Burgundy
• 1 cup lightly salted beef broth
• 0.5 tsp. brown sugar
• Fresh thyme leaves for garnish

Preparation:

1. Leave the steaks at room temperature for 20-30 minutes.
2. Meanwhile, place the bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes. Transfer the bacon to a plate or bowl, discarding the fat in the skillet, and add the mushrooms. Season with salt and pepper and cook for about 5 minutes, stirring occasionally. Add the cocktail onions and continue cooking until the mushrooms are golden brown, about 5 minutes.
3. Peel and press one clove of garlic and add to the pan. Cook for 30 seconds. Transfer to the plate with the bacon. Increase the heat to medium-high. Pat the steaks dry with paper towels and rub with olive oil. Season generously with salt and pepper. Add the steaks to the pan and cook for 3-4 minutes per side or until browned and medium-rare.
4. Use tongs to handle the steak and sear the sides to render the fat cap, about 1 minute. Transfer the steaks to a plate or cutting board, cover with foil, and let rest for 10 minutes while you prepare the sauce.
5. Reduce heat to medium. Add butter, thyme, and the remaining unpeeled garlic clove. Cook for 30 seconds. Sprinkle with flour and stir, then add the tomato paste and cook for about 1 minute. Continue stirring while slowly pouring in the wine and beef broth.
6. Bring the sauce to a boil and simmer for 5 minutes, until thickened. Add the sugar, mushrooms, onion, and bacon to the sauce and continue simmering until heated through. Season with salt and pepper to taste and keep the sauce on low heat to keep it warm.
7. Slice the steaks into 1 cm thick slices and arrange on 2 plates. Pour the vegetable sauce over the steaks and serve, sprinkled with fresh thyme leaves.