Filet of Beef Bourguignon

Ellen Whiteman

Filet of Beef Bourguignon is a classic French dish made with tender filet of beef, braised in a rich red wine sauce with mushrooms and pearl onions. It is a hearty and flavorful dish that is perfect for a special occasion or a cozy dinner at home.

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💪🏻 Low Carb
Red Wine

30 mins

45 mins

Nutritional Value

Protein - high
Fats - moderate
Carbohydrates - low


Total: 15Serves: 4
1 3-POUND Filet of Beef


Kosher salt
Freshly ground black pepper
3 TABLESPOONS Good olive oil
1/4 POUND Bacon


2 Garlic cloves


3/2 CUPS Good dry red wine

such as Burgundy or Chianti

2 CUPS Beef stock
1 TABLESPOON Tomato paste
1 SPRIG Fresh thyme
1/2 POUND Pearl onions


8 TO 10 Carrots

cut diagonally into 1-inch-thick slices

3 TABLESPOONS Unsalted butter

at room temperature

2 TABLESPOONS All-purpose flour
1/2 POUND Mushrooms

sliced 0.5 inch thick (domestic or wild)


Step 1 : 

With a sharp knife, cut the filet crosswise into 1-inch-thick slices

Step 2 : 

Salt and pepper the filets on both sides

Step 3 : 

In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side

Step 4 : 

Remove the filets from the pan and set aside on a platter

Step 5 : 

In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp

Step 6 : 

Remove the bacon and set it aside

Step 7 : 

Drain all the fat, except 2 tablespoons, from the pan

Step 8 : 

Add the garlic and cook for 30 seconds

Step 9 : 

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan

Step 10 : 

Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and ½ teaspoon pepper

Step 11 : 

Bring to a boil and cook uncovered on medium-high heat for 10 minutes

Step 12 : 

Strain the sauce and return it to the pan

Step 13 : 

Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked

Step 14 : 

With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce

Step 15 : 

Simmer for 2 minutes to thicken

Step 16 : 

Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender

Step 17 : 

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce

Step 18 : 

Cover and reheat gently for 5 to 10 minutes

Step 19 : 

Do not overcook. Season to taste and serve immediately

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