Piece of Beef à la Bourguignonne

Ingredients

• piece of beef
• large lardons
• Cognac
• butter
• red wine
• veal gravy
• sauce Espagnole
• bouquet garni
• mushroom trimmings
• garniture à la Bourguignonne

Instructions

1. Lard the piece of beef crosswise with large lardons.
2. Marinate it in Cognac 2 or 3 hours in advance.
3. Sponge it dry and brown it in butter on all sides.
4. Moisten to the height of the meat with red wine, veal gravy and 2 décilitres of sauce Espagnole per litre of moistening liquid.
5. Add a bouquet garni and mushroom trimmings, and cook in the oven.
6. At two thirds of the cooking, move the piece to a fresh pan and surround it with a garniture à la Bourguignonne.
7. Strain the sauce over the whole and complete the cooking.