Summary: PENSACOLA COUNTRY CLUB Jack McNulty and Jason Thorensen


  • 3 lbs. top round
  • 1 liter Burgundy wine
  • 1 carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 3 ribs celery, coarsely chopped
  • Dried thyme, oregano, basil
  • 1 cup house-cured bacon, coarsely chopped
  • 2 Tbs. tomato paste
  • 3 cups demi-glace
  • 1 cup mushrooms, quartered
  • 6 garlic cloves
  • ½ cup butter


  • In a heavy pot, melt butter and sear cut seasoned top round on all sides; remove
  • from pan. In the same pan, add onions, celery, carrots and carmelize. Add garlic,
  • thyme, oregano, basil and tomato paste. Stir until paste is dark. Deglaze with
  • Burgundy wine and demi-glace. Pour over top round; cover with parchment paper
  • and foil and roast for 2-3 hours until tender. Saute bacon and mushrooms and
  • add some of the sauce. Place beef in a large serving bowl and cover with bacon
  • mushroom sauce. Garnish with fresh parsley.