Beef Burgundy

Trim the beef tenderloin of any silverskin, then cut it into 3 cm cubes.

Marinate the meat with rosemary, thyme, and half the wine for 6-8 hours.

Cut the vegetables into 2 cm cubes and sauté them in vegetable oil until golden.

Slice the mushrooms into segments and sauté until golden brown.

Brown the marinated beef, transfer it to a pot or braising pan, cover with boiling water, and braise over medium heat with the lid on for 10-15 minutes until partially cooked.

Pour in the remaining wine and braise for 10 minutes.

Let the alcohol cook off and the wine reduce by half.

Add the vegetables, mushrooms, salt, spices, and dry stock.

Braise covered for 10 minutes.

For the beurre manié, toast flour over low heat until it smells like roasted seeds, then add butter and mix well until the butter melts completely.

Stir the beurre manié into the beef.