Cooking & Baking

I was 15, my Dad got me a job at a country club restaurant.
I was the new on the catering side. They sold so much beef burgundy and as a worker, I got to eat leftovers.. and that was the 80s.

And I'm still trying to find that flavor. Again as well
As a cook and wine lover, my advice as how I seem to remember

Take a roast, and slow bake it to rare, seasoning is simple salt and pepper.
That roasted beef is the base.
Now for the wine part, as I remember,
They tossed the ROASTED sliced beef on a hot griddle, and added the wine, and then , just put it in trays for me to deliver.

I still can't replicate that flavor from 50 years ago, but, I am fairly confident in this
The wine flavor, came after roasting the beef,, simply put, the burgundy in beef burgundy, isn't the beef, its the sauce.
And I'm still trying to find that flavor, also
What I did, and might try again, don't waste money on the beef,
The sauce is much cheaper, and easier to experiment on