Burgundy Beef

Slight variation from past process, but same basic ingredients:

1. Dice 1 onion, 2 medium carrots, and 2 cloves garlic.


2. Slice 1+ lb Tri Tip (~3/4" thick) and season with salt & pepper.


3. Marinate vegetables, beef, and fresh thyme in burgundy/pinot noir. (Marinate for at least 1 hour, 12 hours is ideal.)


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 dust with flour.


7. Brown bacon in pressure cooker.


8. Add beef & brown. The flour should form a crust on the beef.


9. Add mushrooms.


10. Whisk dijon mustard into reserved marinade and add to pot, along with 1 bay leaf.


11. Pressure cook for ~30 minutes


12. Reduce to desired consistency, season to taste with salt & pepper.