Nutrition info - Recipes

Burgundy Steak

This stir fry recipe gives new meaning to the cliche of being wined and dined. A mouth-watering steak with a burgundy base, it can be served over a bed of egg noodles or rice.

Burgundy Steak


For 8 people

  • 2 1/2 pound(s) porterhouse steak, 1.5 inches thick
  • 6 tablespoon(s) Roquefort
  • 1 tablespoon(s) dry sherry
  • 2 2/3 ounce(s) Burgundy wine
  • 1 Kitchen Bouquet and a pastry brush
  • 1 dash(es) fresh ground black pepper


Blend cheese and sherry to a smooth paste. Make small incisions 2 1/2 inches apart on both sides of the steak, cutting only halfway through. Pack the cheese paste into the slits; use it all, making more slits if needed. Paint one side of the steak with kitchen Bouquet and broil 3 inches below heat for 4 minutes. Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet. Broil again for 3-4 minutes. Remove to a warmed platter and sprinkle lightly with more pepper. To the broiler pan juices, add Claret or Burgundy. Stir 1-2 minutes over medium heat to warm through, and pour over the steak.
Ready in 20 min

Nutrition facts

  • Kcal: 364.13 kcal
  • Fibers (g): 0.09g
  • Sodium (mg): 258.9mg
  • Carbs: 2.18g
  • Fat: 21.11g
  • Saturated fat (g): 5.93g
  • Proteins: 37.37g