Friday Food

Food:

1. Burgundy Beef
   
   
   
   1. Dice 1 onion, 2 small carrots, and 1 clove garlic.
   
   
   2. Cube 2.4 lb Tri Tip
   
   
   3. Marinate vegetables, beef, and fresh thyme in 1 bottle burgundy/pinot noir. (The longer the better, anywhere from 30 minutes to several hours.)
   
   
   4. Halve ~1 lb button mushrooms
   
   
   5. Dice 1 strip thick-cut bacon
   
   
   6. Remove beef from marinade, pat dry, season with salt and pepper, and brown in batches (in pressure cooker) & offload
   
   
   7. Brown bacon, add mushrooms, adding olive oil as needed.
   
   
   8. Mix ~1 tbsp of flour with some of the reserved marinade & add to pot.
   
   
   9. Add beef, reserved marinade, dijon mustard, bay leaf.
   
   
   10. Pressure cook for ~25 minutes
   
   
   11. Reduce to desired consistency, season to taste with salt & pepper.
   
   
   12. 
       
       
       
   
   

This essentially applies Tom's chili technique to classic Burgundy beef.
Tip: Freeze bacon in single strips (vacuum packed) so you always have it on hand.

Wine:

1. Martin Ray 2000 Mariage Sonoma County Pinot Noir (for the marinade)



2. Martin Ray 2000 Mariage Sonoma County Pinot Noir (to drink)