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Fillet of Beef Bourguignonne
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved Show: Barefoot Contessa Episode: Long Distance Dinner Overall User Rating: 
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Elegant crowd pleaser
07/08/2008 at 06:41pm
User: Monique from Houston, TX 77024, TX User Rating:
Your guests will be blown away. The flavor of this dish is so rich and French and elegant. It is easy to double or triple this recipe for 8 or 12 guests and it is easier to make than you would think. Thanks, Ina, for a recipe I will use for a lifetime!
just yummy
06/19/2008 at 09:17pm
User: ana from Rowlett, TX User Rating:
it was easy to make and the least to say delicious.
Wonderful recipe!
06/17/2008 at 02:30pm
User: AMBER from SHAWNEE, KS User Rating:
This recipe is not only easy to make, but tastes wonderful! My husband loved it and I don't even like onions and mushrooms and I loved it. Thank you Ina! I will make this many times in the future.
reaaly good andf really easy
06/16/2008 at 07:24pm
User: Elisa from Alta Loma, CA User Rating:
I made this dish this eveningand it came out great. It was so easy tp prepare and has a great wow factor. It tasted like I spent all day in the kitchen. Everyone should try this!
Excellent
06/15/2008 at 08:53pm
User: Christine from springfield, VA User Rating:
I made this dish for Father's Day dinner. It was so easy to make and was a big hit with my family. The sauce was really good. I served it with the Sourcream mash potatoes (also a Barefoot Contessa's recipe.
Absolutely delicious
06/06/2008 at 05:13pm
User: Susan from lenoir city, TN User Rating:
I have prepared this two times for special occasions. It was easy to prepare and was compared to an authentic French cafe recipe. My only variation was the cooking time for filets at the beginning. I cooked 2 minutes or less on each side.
Awesome!!!
05/14/2008 at 04:53pm
User: Sam from Clarence, NY User Rating:
The Beef Bourgignone was incredible and the sauce was the perfect touch to this elegant meal. My wife loved it!
Amazing
05/10/2008 at 01:00pm
User: Sara from Forest Hills, NY User Rating:
This was so good. I used a Merlot and it was perfect. Way to go Ina!!!
The Best!!!!
02/14/2008 at 07:10pm
User: MaryAnn from Albrightsville, PA User Rating:
This is now one of my favorite dishes! It made me look like a professional chef!As someone suggested, I par-boiled the onions (they were the fresh ones). Made it easier to peel them. And I nuked the carrots for about 3 min. to soften them a bit. Ina, you're the best!!!
delicious!
01/28/2008 at 01:56pm
User: Anonymous User Rating:
I'm not an experienced cook, but this dish came out wonderful. I used cabernet, since that is what I had, and I agree with others that there wasn't enough sauce. I put in extra beef stock, and it was perfect. Also be careful not to overcook, I heated about 10 min, and next time I'll cut it to 6-7 min for med rare. Even still, the filets were sooooo tender, and I loved every bite! Awesome! BTW, to those that said filets were too expensive, costco is really affordable and good quality meat... mine was 18 dollars for 1 1/2 lbs.
Flavorful
01/22/2008 at 11:00pm
User: Lisa from Phoenix, AZ User Rating:
Great flavor. I increased the amount of liquid (beef stock and wine) and decreased the salt. I also only used two pounds of meat instead of three. My guests were very impressed and have requested to have this dish in the future.
Disappointed.
01/20/2008 at 06:57pm
User: Dorothy from Providence, RI User Rating:
This was edible but not what I expected. Would not make again.
Beef Bourquiqnonne
01/17/2008 at 12:18pm
User: Jennefer from Chula Vista, CA User Rating:
in all my years of following Ina, I have never been able to pick of favorite dish. Every recipe is always equally fantastic; until now. this is by far the best "comfort food/special occasion" dish ever for me. coming from a european background, this dish immediately transports me to my childhood with my grandmother and wows my guests at the same time. love love love it!
Great Fillet of Beef Recipe
01/11/2008 at 08:29pm
User: Ken from Cedarburg, WI User Rating:
Overall an easy recipe that allows you to cook fillets without the grill. We have Filet Mignon every Christmas and I always had the grill duty - and never could get everyone's steak just right. With this recipe you can't go wrong. Everyone loved their meat, and the flavors were outstanding.
So Good
01/10/2008 at 02:23pm
User: Rhonda from Regina, AL User Rating:
I've made this many times and everyone really enjoys it. This is one of the best recipes to make on a cold weekend night. Thanks Ina.
A huge hit!
01/03/2008 at 03:14am
User: Tammy from Poway, CA User Rating:
I made this for a holiday dinner party for friends with good crusty bread and a salad. I made it the day before and gently reheated it. The flavors were better the second day and it was a huge hit! The good bread is a must as the sauce is fabulous! And the beauty is that I had a delicious, elegant meal yet I was able to spend all my time with my guests and no mess in the kitchen! I have made this several times since and it is my favorite special occasion dish!
Enjoyed This Very Much!
11/15/2007 at 11:46am
User: Suzy from Suwanee, GA User Rating:
I felt this was an excellent and different use of a very good cut of beef. It takes some time to prepare and costs a bit, but is well worth it for an occassional, special dinner with family and/or friends. I will definitely prepare again. My family really enjoyed it! Do be careful when searing the beef and cook just rare...it will cook a bit more while "resting" and when warmed up in the sauce. Ina, I so much enjoy your shows and your recipes. You are a pleasure to watch. Thank you.
Delicious, but be careful!
10/01/2007 at 07:28pm
User: Sharon from Sacramento, CA User Rating:
I made this for dinner Saturday night for 3 couples. I was trying the recipe to see if I could use it for Christmas dinner. I used the beef tenderloin, cut into 8 large steaks. I planned to make it ahead, as Ina said that it could carefully be reheated. It didn?t appear that I would have enough sauce for the amount of meat, so I did increase the stock and wine. Everything came together beautifully, and the sauce was divine. However, I should have known better about reheating the dish. While I was busy making her wonderful Parmesan Smashed Potatoes, drinking wine, and chatting with company in the kitchen, I ended up overcooking $80 worth of meat! Yesterday morning I dug out my Julia Child recipe, which has the same sauce ingredients, but calls for stew meat and obviously a longer cooking time. Next time, I?ll do that instead, and use the tenderloin steaks with other sauce recipes.
Yummy
09/30/2007 at 04:27pm
User: Anonymous User Rating:
So easy to make & its delicious!
AWESOME!!!
09/22/2007 at 12:30pm
User: Anonymous User Rating:
I made this for dinner one evening for my husband and I and another couple. The compliments I received were beyond what I could have ever imagined. I've since made it for some other friends of ours and now rather than going out for a nice dinner at a restaurant, I get requests to stay in and make this dish. It's well worth the time it takes to make and it's really not that difficult at all. It may seem a bit pricey to make, but compared to going to a restaurant and ordering this - making it at home is very budget friendly!
delicious
08/12/2007 at 12:53pm
User: Anonymous User Rating:
We made this for a family dinner and it was a great success. The meat was moist and tender, the pearl onions were flavourful and the sauce was delicious. My husband loved it and wants to make it again this weekend for guests. We could not find frozen pearl onions so used fresh and would recommend that you put them in the boiling water for one minute before peeling, as Ina suggests. The package recommended three minutes but we found this was too long.
Worth the Wait
08/06/2007 at 07:58pm
User: Anonymous User Rating:
I may have cut my carrots a little too thick, but it took me almost an hour to get my veggies "tender". In the end, definitely worth the wait. An amazing dish with little effort.
Ummmmm
07/26/2007 at 08:05pm
User: Anonymous User Rating:
Made this for the first time for 4 guests. Did a lot of it before I left for work in the am up to adding the carrots and onion. When I got home I continued with the recipe. It was delicious. Served it on a bed of truffled mashed potatoes. Everyone wanted the recipe. Must admit though, at $60 for the Fillet it's a special occasion meal.
Dish to Impress!
06/28/2007 at 10:21am
User: Jamie from Christiansted, VI User Rating:
Everyone raves about this when I make it! My boyfriend asks me to make it all the time.
Very rich
06/25/2007 at 02:17pm
User: Anonymous User Rating:
Fabulous Flavor! I am not accustomed to cooking with wine, you would never know the sauce had wine in it. However, the dish is very heavy and greasy- Perhaps leaving out the bacon would lighten it up a bit. Overall an execellant dish for company, I would make it again.
Absolutely Fabulous
06/21/2007 at 12:12am
User: Kami from North Augusta, SC User Rating:
This recipe was beyond delicious. I made it for Father's Day for 6 and everyone was very pleased. I did add some small new potatoes cut in half and served over rice pilaf (not very carb concious, but very good). Thank you for the delicious recipe Ina.
As good as the recipe that takes hours to make
06/19/2007 at 07:01pm
User: Lisa from Sunnyvale, CA User Rating:
I made this for my husband's poker party. I wanted something that could be made ahead of time and I didn't want to spend hours making it. I have a recipe that is very good for BB but knowing Ina's recipes I was willing to try this out on the men with confidence. It was outstanding! It took about 1/4 of the time my Bon App. recipe takes and it was just as good! I have made it several times since always to rave reviews.
GREAT recipe
06/18/2007 at 03:29pm
User: alexandra from Rahway, NJ User Rating:
nj
UNBELIEVEABLY Delicious
06/17/2007 at 11:49am
User: Marc from St Augustine, FL User Rating:
Fabulous for entertaining or just an everyday meal. The recipe halves nicely as well for two! Ina ROCKS!
Food of the gods
06/17/2007 at 09:57am
User: Jeffrey from provincetown, MA User Rating:
Ina's recipe is far better than I expected and I have learned to have high expectations from her. The fact that the meal is pratically a one-pot technique has sold me.
Great but off with timing
06/11/2007 at 08:29pm
User: kate from fort lauderdale, FL User Rating:
I loved this easy-to-make recipe. However, I would suggest pre-cooking the carrots and then adding them. I paired this with egg noodles and it was delicious.
Special Occasion Knock OUT
06/11/2007 at 11:49am
User: SARA from Santa Cruz, CA User Rating:
This dish was so delicious and amazing, it is definitely going to be used for our special occasion dinners (we'd have it every week, except for the special price of the filet!). Highly recommended!
Great Dish and Very Close To Authentic!!!
05/30/2007 at 01:56pm
User: Ashkan from Las Vegas, NV User Rating:
This dish is amazing. Of course, the Fillet Mignon is a little expensive to use for this recipe, but you only live once, so enjoy it and splurge a bit!!! But you could always use other cuts of meat. This dish was originally created to use the lower quality tiugher meats and braise them so they tenderize. I highly recommend this dish for any occasion!!!
fillet of beef
05/23/2007 at 04:17pm
User: Anonymous User Rating:
wonderful
Outstanding!
04/17/2007 at 08:23am
User: Sue from Holderness, NH User Rating:
I made this for a special Valentine's Day party and it was fabulous. It takes awhile early in the day to prepare but the beauty of it is- all you need to do is heat and serve when the time is right. The filet was medium rare - perfect, how did that happen? They loved it!!
So good
04/12/2007 at 04:26pm
User: Anonymous User Rating:
I made the mistake and used turckey bacon, whitch is not the same but was still very delicious. It is a very heavy meal though.
Beef al la excellant
03/27/2007 at 10:16pm
User: kristi from antioch, CA User Rating:
we loved it...it was the best....
Spectacular
02/27/2007 at 03:15pm
User: Caroline from Jackson, NJ User Rating:
I have always been a simple down home cook. For my husbands 59th birthday, I decided to try something "Step Up" for his invited gourmet cooking family. I had raves at dinner and weeks following! Thank You Contessa!! You made a believer out of me! Proved that good cooking is Very Do-able.
awesome
02/25/2007 at 03:22pm
User: joe from boynton beach, FL User Rating:
it was excellent, as most of her recipes are. i prepared it with tri tip beef. it was very tender, but i cooked it a bit longer because of the cut. awesome.
Valentine's Day Hit!
02/25/2007 at 01:10pm
User: Linda from Austin, TX User Rating:
I served this recipe to 14 people on Valentine's Day as the main entree for a progressive dinner. It was FABULOUS! So easty to make, and a great recipe for a very special occasion! Thanks Ina!
Nice fancy dinner
02/22/2007 at 10:14am
User: Natalie from Apple Valley, MN User Rating:
Everyone really liked the sauce in this dish. However some people wondered where the potatoes were, I might add some next time. This recipe took a lot more time than I thought it would. It was actually a lot of work. Make sure you serve with some good bread to mop uo all the left over sauce on your plate.
Filet Mignon is the same cut of meat for a fraction of the price
02/20/2007 at 10:14am
User: Anonymous User Rating:
My butcher pointed this out to me when I showed him the recipe. I saved a lot of money just on the meat. I don't think the timing was right. This dish took forever to cook. The pearl onions and carrots alone took up the 13 minutes of prep time. This dish was alright but not good enough to make again.
As good as in Paris
02/18/2007 at 10:26pm
User: Valerie from Woodbridge, VA User Rating:
Great recipe, definately worth the investment in fillet for special occasions. For everyday/weekend meals, I use a round cut roast, and cook it for an hour or so in my oven (post Ina cooking time). My boyfriend spent a lot of time in France and he thinks it is as good as his favorite Parisian bistro!
very good
02/17/2007 at 09:28am
User: toni from port st lucie, FL User Rating:
This was pretty easy- a little time consuming but worth the effort. The pearl onions were difficult to peel but they came out great. This dish is even better then next day after its been sitting.
Beef Bourguignonne
02/16/2007 at 02:20pm
User: Anonymous User Rating:
I love it. The idea of having filet slices as servings instead of the usual pieces is a great way to serve this.
Just plain good
02/15/2007 at 05:13pm
User: Anita from Houston, TX User Rating:
I altered this recipe for 100 people at a church function and it was quite a success. I cooked a brisket (filet just to expensive)in a browning bag and went from there. I did not use any vegetable except onions and mushrooms. I have gotten so many calls for the recipe. I did however make it at home with the filet and the bacon made it much to salty so I cut back when I made it for my church.
Beef Bourguignonne
02/15/2007 at 12:16pm
User: Linda from Liberty Corner, NJ User Rating:
This dish turned out awesome!!! Thank you Ina! I love the recipes that you come out with! Simple, straight forward, and absolutely delicious!
good but not worth the expense
02/14/2007 at 10:45pm
User: STACEY from Summit, NJ User Rating:
Ina is my favorite chef, and her first 2 cookbooks are also among my favorites. This is the first recipe from her that I didn't love. Beef tenderloin (filet mignon) is quite pricey, even on sale, I spent $31. on the beef, and $20. on the Ruffino Classico Chiante. I don't ever mind spending $ on great ingredients, however, I feel you can get similar results with the old beef bourgoignone recipe from Julia Child. This was a lot of work for just an average meal. I still love Ina's dishes, and she is still my favorite, but I am only giving this one 3 stars, and will not make again.
Pretty good
02/14/2007 at 08:33pm
User: Leigh from Woodstock, GA User Rating:
Overall, I enjoyed the flavor compared to a regular beef stew. I added baby white potatoes and boiled all the veggies ahead to cook them through a little more as suggested in other reviews. I used a cheaper cut meat--it would have been much better with the filet--but too expensive for me. Lots of steps and prep time. I probably won't make this again--or I would modify it and take out a few steps.
Out of this world!
02/12/2007 at 01:39am
User: Sondra from Simi Valley, CA User Rating:
This is a fabulous flavorful recipe. I truly enjoyed making this and the dinner was so wonderful. This is truly a recipe to keep forever!
review
02/11/2007 at 11:39pm
User: Anonymous User Rating:
Awesome recipe! Perfect!
Lucious gourmet for real folks!
02/07/2007 at 05:24pm
User: cheryl from hemet, CA User Rating:
This was just fabulous! I made this for my husband, son and myself. It was a very pretty dish to serve and just absolutley delicious! My family enjoyed it very much! I love Ina and her recipes!
Fantastic
02/07/2007 at 05:19pm
User: Jill from Houston, TX User Rating:
I cooked this for relatives and it was so good, it has a great rich beefy gravy. Was even better warmed up the next day. I had to use more liquid than the recipe calls for (extra can of beef stock). I think instead of onions, small diced potatoes would work great!
Better than any other recipe!
02/05/2007 at 05:10pm
User: Terri from Valencia, CA User Rating:
Ina has a unique and elegant way of preparation and presentation of cooking. This recipe was so unique using Fillet of Beef instead of stewing beef. It was EXCELLENT! I will repeat this one for sure!
Fabulous and Easy!
02/02/2007 at 11:37pm
User: Kimberly from Buda, TX User Rating:
My husband and I just loved this recipe! I read the reviews and was very pleased to incorporate some of the ideas. I too partly boiled the vegetables. That was a great idea. I didn't use a full teaspoon of salt, but almost. I think a full teaspoon would have been too much. For anyone wanting to use a cheaper cut of meat, you can't go wrong with a flat iron steak. The meat melts in your mouth and is about $1.80/lb. Don't let the cheap price fool you! You can't go wrong with this cut. I didn't even spend very much on the wine. I chose an Australian Shiraz. The sauce in this dish is to die for! I will definitely make this again and again.
Fantastic Dinner!
01/31/2007 at 08:10pm
User: Marjan from San Diego, CA User Rating:
I have made this recipe on several occasions and everyone has absolutley loved it. It is delicious! Thanks again Ina for a wonderful recipe. San Diego, California.
Beef Bourguignonne
01/31/2007 at 05:24pm
User: kammie from little rock, AR User Rating:
This is very good with gravy is so brown. I will serve with rice and Zucchini casserole
Wow
01/31/2007 at 11:18am
User: Betty from Tampa, FL User Rating:
This dish is absolutely delicious and worth the effort. What an elegant way to serve comfort food. Plus, it can be make ahead of time and gently reheated. How good is that!!
OK
01/30/2007 at 12:39pm
User: Clare from Newtown, CT User Rating:
This is a total waste of a perfectly good beef tenderloin. Chuck is the preferred cut of meat for any stew which is what I used. The taste was ok. This recipe was much easier than Julia Child's but Julia's was delicious. This was not.
to die for
01/29/2007 at 03:16pm
User: Anonymous User Rating:
I used cabernet instead , it was awesome
yum
01/28/2007 at 06:37pm
User: ED from Lake Placid, NY User Rating:
Just made this for dinner tonight and really enjoyed it. Will definitely make again, but with a couple of "tweaks." First, I agree with what some have said - it's a bit salty. I don't usually use much salt in my cooking, so I'll cut back next time. Also, I used onions from a jar, and they have a bit of sugar in them so I think I'll use plain next time. They're a pain to peel, but the flavor's better. Of course, I just heated these through instead of cooking for 20 minutes, or they'd have dissolved! Finally, I agree that tenderloin makes this dish wonderful, but it's a bit outside my usual budget. I might try to adapt this as a stew sometime. Same flavors, but cheaper. Anyone try this yet?
Quite tasty
01/22/2007 at 08:20pm
User: Katherine from Lebanon, CT User Rating:
This was a tasty yet very rich dish. I used a cheaper cut of meat (Chuck Roast) and found it was not the best cut to use. I will put the money into a better cut next time. Although it was not a difficult dish to prepare, I found that there were many steps to putting it together. Thank God for the dishwasher. I also think I will not add the bacon next time.
FANTASTIC!
01/22/2007 at 12:15pm
User: Anonymous User Rating:
Great sauce! ACtually recreated this dish using venison (always looking for a good venison recipe) and this particular recipe really played up the flavor of the meat. Roasted rosemary potatoes on the side were also excellent in the sauce. YUM!
vegetarian version
01/21/2007 at 02:02am
User: summer from cincinnati, OH User Rating:
inspired by this french classic, i decided to make this at home, only with beef style seitan instead. if you have any vegetarians in your life this is an excellent and easy recipe to convert. i used beef styled seitan for the fillet (white wave makes some) vegetable stock for the beef, added a little extra wine and in addition to the fresh thyme i added some herbs de provence. even my meat-a-tarian husband loved it. thanks for the inspiration :) turned out great.
Fantastic Elegant Entertaining Dish
01/18/2007 at 07:07pm
User: Lewis from DuBois, PA User Rating:
Used this dish while entertaining for a business get-together. Everyone loved the dish and it was delicious!
Delicious
01/17/2007 at 05:41pm
User: Caroline from Ames, IA User Rating:
This is a one-pot-meal. It tasted as if I went to a 5-star restaurant meal. It was one of the bests dishes I have ever made. I don't like mushrooms so I left them out and instead added a few potatoes when I put in the carrots.
Great...but
01/16/2007 at 01:40pm
User: Vicky from Los Angeles, CA User Rating:
I thought it was easy and great for a beef stew..I added sweet frozen peas and thought double the mushrooms would be better. Everyone enjoyed it!
Amazing!
01/16/2007 at 10:56am
User: Christine from miami, FL User Rating:
The meat was a bit pricey at $18/lb but I wouldnt change a thing. This is a great special occasion dinner. I invited my family over on Sunday. I used 2lbs instead of the 3. It was incredible the meat was so tender and wonderfully flavored.
Awesome Dinner
01/15/2007 at 08:48pm
User: Leslie from Fort Collins, CO User Rating:
This is a very nice dish to serve for a special dinner with friends! I loved the taste of the gravy. I used the Chianti and it turned out perfect. Of course, it takes me longer to prepare then the average but it is really worth every minute. Thank you!
wonderful Sunday supper for winter
01/15/2007 at 01:54am
User: Tatiana from Brooklyn, NY User Rating:
Made this recipe using beef chuck roast, as per other reviewers' suggestions, and was very pleased with the results---meat was flavorful & cooked medium-rare. Used a Chianti b/c that's what I had & it worked just fine. Next time I might add fresh peas (b/c I enjoy their taste), but the pearl onions in this dish worked so well with the meat. I was excited to use the pancetta, but as another reviewer mentioned, I'm not sure that it added much to the dish & I may just eliminate it next time to save some money on ingredients--I really don't think i'd miss it. Other than that, the recipe as listed was truly hearty & wonderful. Thanks, Ina!
Very good
12/29/2006 at 11:07pm
User: Nathan from Overland Park, KS User Rating:
This tasted absolutely wonderful. I would definitely serve this to guests. The only problem I had was I wasn't sure what the recipe meant by "fillet of beef." I asked the butcher and he thought it was beef tenderloin. At $24 per pound? No thank you! So he suggested boneless rib roast. It worked, but it was sort of tough. I'm not really sure what should have gotten, but everything that I WAS sure I did right was delicious!
Beef Tender
12/29/2006 at 12:02pm
User: Anonymous User Rating:
Best if prepared with a select grade of beef tenderloin. Made with a lesser cut of beef and it was chewy. When made with tenderloin ---excellent!!
great flavor eliminate the salt
12/28/2006 at 08:15pm
User: Anonymous User Rating:
We had this for our Christmas dinner for 14, it was easy to prepare ahead of time, presented well for a special occassion, tasted great except I would not salt the individual steaks as presented in the video or recipe, the dish was much to salty, thank goodness for the plain old rice next to it on the plate.
Wonderful and easy
12/21/2006 at 06:09pm
User: Anonymous User Rating:
Rich flavors, pairing the wine is an automatic!
Oohs and Aahs!
12/10/2006 at 11:04am
User: Anonymous User Rating:
Served for a holiday get together. Perfect comfort food, everyone thought that I had slaved over it for hours. Many oohs and aahs that evening.
one of my favorites
11/11/2006 at 06:21pm
User: Bill from Tustin, CA User Rating:
My favorite Beef Bourquiqnonne was served in a crepe in a quaint French bistro in Escondido, CA. So flavorful, also an affordable dish.
Made to perfection!
11/05/2006 at 06:34pm
User: Angela from Scotts Valley, CA User Rating:
This recipe was made to perfection! My husband stated it was the BEST dinner he had EVER had! The steps to make this were simple and the flavors were incredible, just perfect. I absolutely loved it! Thank you Ina!
Be fair with your ratings
10/30/2006 at 09:57am
User: Marc from Dallas, TX User Rating:
This recipe was great. For those that had poor results perhaps you did not use quality fresh ingredients or you used low quality cookware. Highly recommend...another great one from Ina!
Best Beef Bourguignonne!
10/25/2006 at 03:50pm
User: Mary from Holly Springs, NC User Rating:
I made this recipe last Sunday for dinner with my family. Everyone raved about it! The flavors were wonderful and it was easy to make.
EXTRAORDINARY!!!
10/18/2006 at 10:13am
User: SHEILA from arlington, VA User Rating:
The Beef bourguignonne was fabulous and not very difficult. It gets my highest rating!
beef bourguignonne
10/17/2006 at 10:59am
User: joan from Prescott, AZ User Rating:
A tad difficult for the novice cook but superb! Great recipe to serve as a company meal. Loved it and would definitely make it again.
tasty & tender
10/16/2006 at 01:23pm
User: terry from elmhurst, IL User Rating:
Delicious--I par-boiled the carrots and onions first-I prefer them softer. I also increased the broth and wine-I like extra sauce. It went over big though.
not that pleased
10/16/2006 at 12:40pm
User: MEGHANN from Palmya, NJ User Rating:
overall, i wasn't that happy with this dish. it was alright. if i make it again, i'd use a cheaper cut of meat and save the filet.
Worth the trouble
10/13/2006 at 09:09pm
User: DONNA from Libertyville, IL User Rating:
And the fact is, it wasn't that difficult. Ina should be commended for taking a laborious dish and simplifying it in a delicious way!
Man's Meal
10/11/2006 at 05:55pm
User: Melissa from Chicago, IL User Rating:
Ladies- if you want to cook a delicious meal to impress your man, this is the one! So much better than having to roast the meat in a dutch oven. The flavor you get with this is outstanding!
More sauce?
10/09/2006 at 07:55pm
User: Paul from Chicago, IL User Rating:
This was a deliscious recipe, but there wasn't nearly enough sauce at the end when the carrots were finally cooked. When I added the flour and butter to the sauce it turned way too thick. More wine solved that, but made the suace a bit too tart. Next time I'll double the ingredients for the sauce and just use one portion of the butter/flour mixture.
nostalgic
10/04/2006 at 09:07pm
User: Sarah from South Pasadena, CA User Rating:
I really liked it! easy, elegant and nostalgic! reminded me of my childhood!
A lot of work, but good
09/20/2006 at 01:08pm
User: Anonymous User Rating:
Took some effort, but it was mostly worth it. Finished the dinner with the plum tart. Good combo.
Excellent!
09/13/2006 at 12:21am
User: Kendra from redwood shores, CA User Rating:
Everyone has asked me for this recipe.
Wrong recipe
07/30/2006 at 11:08am
User: Stephen from Fort Gratiot, MI User Rating:
This is not the recipe that she did on her television show last week. It was considerably different. What happened to the recipe she actually created?
Absolutely Delicious!
07/17/2006 at 10:03pm
User: BERNADETTE from Ann Arbor, MI User Rating:
The recipe was simple to follow, all of the ingredients were on hand. Allowed me to use the fresh garlic and thyme from the garden. With a fresh loaf of bread the dinner was absolutely delicious! I can't wait to show off my lunch (left-overs)at work tomorrow. Thank you, Ina.
TASTY
07/15/2006 at 10:48pm
User: william from littleton, CO User Rating:
no need for the bacon its over kill
Yum!
07/13/2006 at 10:45pm
User: Carole from Valdosta, GA User Rating:
Delicious! My first recipe of hers and I'll definitely be looking for more! Absolutely wonderful flavor!
soooooooooooo good
07/12/2006 at 02:05pm
User: Naveed from Apopka, FL User Rating:
this recipe was sooooooooo good. served with some au gratin potatoes and french onion soup it was delicious. will definatley make again. The carrots took longer the recipe says but so worth it.
Easy and Excellent
07/12/2006 at 11:55am
User: Elaine from Charlotte, NC User Rating:
My husband and I loved this recipe, it was very flavorful and juicy. I will definitely make this dish again. Thank you Ina.
easy and yummy
07/10/2006 at 03:05pm
User: Cheryl from Dallas, TX User Rating:
I LOVE this recipe and easy to do. It is time consuming and I'd cook the beef a little bit longer next time.
Excellent
07/10/2006 at 11:41am
User: Dorothy from Conyers, GA User Rating:
My family loved it! I did use a much cheaper piece of meat but I believe it is just as good as the more expensive cut. This is a keeper! Thanks Ina
Ina should enter sainthood soon
07/09/2006 at 09:22pm
User: Lynn from Livermore, CA User Rating:
I've made only 10 or so of Ina recipies, and every one of them has been insanely good. This one was the best. All I can say is WOW.
Excellent!
07/07/2006 at 05:36pm
User: bob from tampa, FL User Rating:
I have used pork tenderloin and the flavor is just as good as using beef without the cost. Either way, this is an excellent recipe and what I make when I invite friends over for dinner.
Delicious and easy
07/07/2006 at 04:57pm
User: DIANE from New York, NY User Rating:
This is really a fabulous meal!
Big hit at the dinner table!
07/03/2006 at 04:06pm
User: Terri from Sylmar, CA User Rating:
This is a very easy recipe to follow and it was a big hit at the dinner table.
good but . . .
07/03/2006 at 11:00am
User: DAVID from Denver, CO User Rating:
This is a fine recipe but the beef tenderloin is going to run you $75 or more. Seems like a waste of a good filet to me. Make it like a traditional Bourguignonne and use nice big chunks of chuck and simmer long and slow (a la Julia) and save a bunch of money. Save the tenderloin for a dish where it can really shine or better yet just throw it on the grill and taste the meat.
So Good!
07/01/2006 at 03:44pm
User: Anonymous User Rating:
My husband is the pickiest eater I know, and even he LOVED this dish. Easy to prepare and instead of using chuck meat, I just used the pre-packed beef stewing meat.
Best Ever!!!!
06/04/2006 at 02:28pm
User: Marilyn from Port Orchard, WA User Rating:
I know, I'm crazy... I did this entire receipe and omitted the mushrooms(gasp!) It was still the best receipe that Iv'e ever done. I now have a copy of this in every drawer.I used tri-tip roast or steak for meat.NUMMMMM
Fabulous
04/17/2006 at 02:23pm
User: Sheri from Worcester, MA User Rating:
For Easter my mother and I cooked this for the family and it was unbelieveable. Everyone raved on how tender and delicious it was....and I couldn't have agreed more. We enjoyed every bit. Thank you.
Ummm-mmm good
04/17/2006 at 11:42am
User: Anonymous User Rating:
This is delicious! Even my finicky guests devoured it!
Traveled well
04/17/2006 at 11:28am
User: Anonymous User Rating:
Looked easy to make and packaged well for traveling to a dinner party.
Wow, what a knock out
04/16/2006 at 10:34am
User: CHUCK from Atlanta, GA User Rating:
Made this for dinner last night and it was excellent. Make sure to trim your filet well per the instructions. Amazine flavor and strong plate appeal. Ina never lets ya down.
Great Recipe
04/15/2006 at 01:35pm
User: Anonymous User Rating:
Takes a while to cook, but it's worth it in the end. Even better as left overs.
Very Tasty!
04/15/2006 at 11:31am
User: Rhonda from Smyrna, TN User Rating:
My family and I loved this recipe. It was very flavorful and juicy. I did have a minor accident while browning the beef; I burned my hand. So, be careful that you don't burn yourself. I did cook the meat and carrots a little longer than recommended, because we like our vegetables and meat cooked through. I also used filet mingnon? since I couldn't get the beef she suggested. I will definitely make this dish again!
Delicious!!!
04/14/2006 at 04:21pm
User: Donna from Rumson, NJ User Rating:
I must admit that while I was preparing this meal I had my doubts but used extra wine and beef broth and it was absolutely delicious...one of the best I have ever tasted, I can't believe I actually made it!!!! Kudos' to Ina..I love her..
In the kitchen too long
04/13/2006 at 08:11pm
User: Beverly from Trophy club, TX User Rating:
This was alot of work to make. My husband enjoyed it but the kids turned thumbs down. Usually I can look at a recipe and know if my family would like or not, but it was 50/50 so not to bad.
disappointed
04/12/2006 at 03:04pm
User: Anonymous User Rating:
I followed the recipe exactly, except thatI cut the recipe in half to serve only 3 people. Not enough sauce for one thing, the carrots were not cooked enough (still very firm), and the flavor is similar to a premade powdered beef roast seasoning mix that I get at my grocery store. I expected much more flavor. I splurged and used the beef tenderloin. I wish I had used a cheaper cut of beef. This is the first Ina recipe that I haven't loved.
Oh My Gosh!!!
04/10/2006 at 05:43pm
User: Jane from Pembroke Pines, FL User Rating:
I have always loved making Beef Bourguignonne, it's the perfect home cooked meal especially for those cold winter nights. Making this dish with filet mignon totally adds elegance to any big dinner party or even an intimate romantic one. For the reviewer who asks for alternatives to using carrots, you could try red potatoes and/or celery; or just remove the carrots after making the dish since they do really do add a lot of flavor to the sauce. You could also serve this dish with warm rustic/crusty bread or on top of a bed of egg noodles.
Wonderful!
04/10/2006 at 04:36pm
User: Anonymous User Rating:
Would love to get some ideas for alternatives tot he carrots. My son doesn't like cooked carrots but devours this dish anyway.
Beyond delicious!
04/10/2006 at 09:47am
User: Susan from Ruxton, MD User Rating:
Actually takes me a bit more than 13 minutes to prepare, but worth every second. I usually make it a day ahead (I'm a messy cook and need a day to clean up) and reheat it. It is my go to menu for company and I wouldn't change one thing about it.
Scaled Recipe
04/09/2006 at 09:30am
User: Robert from jacksonville, AL User Rating:
I scaled this recipe for 4-5 servings and it was excellent. However, I would have liked to have had a little more sauce. So the next time I make it, I will not scale the sauce mix. For those of us who live in small town America, it would be nice for the on-line recipes to offer alternate cuts of meat, since we don't have specialty stores to get the beautiful fillet of beef used in the television recipe.