Chef’s Fall Recipes: Joel Guillon’s Boeuf Bourguignon

Chef Joel Guillon, the Culinary Director of Left Bank Brasserie, began his culinary career when he attended Paris’ highly acclaimed “Rue Mederic Culinary School.” He has traveled and worked in different countries like Switzerland, Iran, the Caribbean islands, Morocco, United Arab Emirates, Kuwait, Saudi Arabia and the US. He has also worked with world-renowned Three-Michelin Star chefs Paul Bocuse, Alain chapel, Gerard Vier, Marc Meneau, Michael Bras, and Antoine Westerman.

In 1996, he was bestowed the title “Maître Cuisinier de France” — a title that puts him in the exclusive company of 300 of the most famous French chefs in the world. The “Chevalier de L’Ordre Mérite Agricol” — the French government’s highest honors — was given to him with his dedicated service in the development and promotion of French agriculture in the world.

He is also a proud member of many culinary associations including: the American Culinary Federation, Chefs Association of the Pacific Coast, The International Wine and Food Society, La Chaine-des-Rotisseurs and Les Maîtres Cuisiniers de France.

Chef Joel Guillon shares his recipe for Boeuf Bourguignon. It is a popular and traditional French stew of beef braised in red wine. Modern cooks nowadays prefer tender and well-marbled beef because it’s less time-consuming, but Chef Guillon sticks to classical French approach by using ‘lardon’ or strips of fat to make the beef tender and succulent.

Boeuf Bourguignon

• 8 oz Beef flat Iron cut 2”x 2”


• 2 oz Carrot


• 2 oz Onion


• 1 oz Celery


• 1 pc Fresh Bay leaf


• 1 sprig Thyme


• 4 pinch Black pepper corn


• 1 stamp Parsley


• 2 cups Red wine


• 4 pcs Garlic clove slivered


• 3 pcs Fingerling potatoes boiled in salted water


• 2 pcs Baby round French carrot blanched in salted water


• 5 pcs Baby button mushrooms clean and sauté in blend olive oil


• 5 pcs Lardon blanched in water


• 4 pcs Pearl onion large cook in white wine, olive oil, bay leafs and garlic


• ½ tsp Parsley chopped


• 1 tsp Olive oil blend


• 4 oz Veal demi

Method

1. Make a sachet with the thyme, parsley, pepper, bay leaves.


2. Marinate beef flat iron in red wine with the sachet, vegetables, half of the olive oil for 48 hours.


3. Remove the beef and strain the vegetables, reserve the wine.


4. Pat the meat dry, season and sear in a hot pan with olive oil.


5. Set aside in slow temperature in rondeau or braisière pots.


6. Cook the carrots, onion, celery and garlic in the same pan that you sauté the meat, and deglaze with the reserved wine. Poor over the meat.


7. Slow simmer for about 2 hours (don’t overcook!).


8. Remove the meat and vegetables, check for seasoning. Reduce the liquid by half and add veal demi, reduce and check for consistency and seasoning


9. Strain the sauce in fine mesh strainer.


10. Store the beef in the braising liquid.


11. In a large sauté pan with raw butter, sauté mushrooms, bacon, pearl onions, carrot and fingerling potatoes until nice brown color.


12. Warm up meat with the sauce and simmer for 5 minutes


13. Display meat in a large deep plate garnish with vegetables, lardon and freshly chopped parsley.

The Left Bank Brasserie

Larkspur

507 Magnolia Avenue, Larkspur, CA 94939

(415) 927-3331

Monday – Thursday 11:30am – 10pm

Friday – Saturday 11:30am – 11pm

Sunday 11am – 10pm

Menlo Park

635 Santa Cruz Ave, Menlo Park CA 94025

(650) 473-6543

Monday – Thursday 11:30am – 10pm

Friday – Saturday 11:30am – 11pm

Sunday 11am – 10pm

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377 Santana Row Suite 1100, San Jose, CA 95128

(408) 984-3500

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Tuesday – Friday 11:30am – 11pm

Saturday 11:00am – 11pm

Sunday 10:30am – 10pm

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A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.