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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30 mins
45 mins
Nutritional Value
Ingredients
trimmed
diced
minced
such as Burgundy or Chianti
peeled
cut diagonally into 1-inch-thick slices
at room temperature
sliced 0.5 inch thick (domestic or wild)
Instructions
With a sharp knife, cut the filet crosswise into 1-inch-thick slices
Salt and pepper the filets on both sides
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
Remove the filets from the pan and set aside on a platter
In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp
Remove the bacon and set it aside
Drain all the fat, except 2 tablespoons, from the pan
Add the garlic and cook for 30 seconds
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan
Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and ½ teaspoon pepper
Bring to a boil and cook uncovered on medium-high heat for 10 minutes
Strain the sauce and return it to the pan
Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked
With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce
Simmer for 2 minutes to thicken
Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender
Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce
Cover and reheat gently for 5 to 10 minutes
Do not overcook. Season to taste and serve immediately
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