Burgundy Beef

• 1 london broil beef (at least 1/2-1 inch thick) or 1 flat iron steak (at least 1/2-1 inch thick)
• 1 slice butter (I add 2!)
• 12 medium onion, in sliced rings
• 6 ounces tomato paste
• oregano (maybe less than a 1/4 cup)
• 2 12 cups Burgundy wine or 2 12 cups red wine
• 1 slice butter (after sauce is strained)

1. Grill beef for maybe 7 mins on each side.
2. In pan mix slice of butter, onion, tomato paste, oregano, and wine.
3. Bring to a thick boil.
4. Continue boiling and stirring to reduce liquid and thicken (maybe 10 mins).
5. Strain mix and press out liquid with spatula.
6. Return liquid to pan.
7. Add another slice or 2 of butter.
8. Cut beef into medallions (on the bias).
9. Place beef on platter and pour mixture over beef.

beef, butter, onion, tomato paste, oregano, wine, butter

Taken from www.food.com/recipe/burgundy-beef-232100 (may not work)