Steak Bareuzai

A delicious and incredibly easy way to cook steaks in the style of Burgundy, France.

Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Francois


  • 2 tablespoons butter
  • 2 16 ounce steaks - bone in rib eye, strip or whatever you enjoy
  • 1 tablespoon Maldon flake sea salt
  • 1 tablespoon cracked black peppercorns
  • 2 tablespoons butter unsalted
  • 1 each red onion diced finely
  • 1/2 bottle a great red wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • 8 ounces mushrooms, wild or cultivated sliced


  1. Heat two tablespoons of butter in a saute pan till slightly brown.

  2. Season beef liberally with flake sea salt and cracked black peppercorns, and put in pan.

  3. Cook for 8 to 10 minutes on each side, you are striving for a nice hard char, cook to desired temperature. I like mine medium rare and it took about 20 minutes in total.

  4. In the meantime, melt the second butter in another pan. When it is foamy, add the red onion and saute for five minutes. The goal is to cook the onion with no color and have in tender and soft.

  5. Add 1/2 a bottle of red wine and turn heat on high to reduce by fifty percent. The other half of wine will be what you are drinking with the steak.

  6. Saute with mushrooms in butter, season and reserve.

  7. Plate your steak, spoon over sauce and put a small mound of mushrooms on top. Enjoy!