Filet of Beef Bourguignon

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

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Ingredients

1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 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, peeled
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 1/4-inch thick (domestic or wild)

Directions

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, saute 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 fillets from the pan and set aside on a platter.

In the same pan, saute 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 1/2 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, saute 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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Comments & Reviews

recipe Filet of Beef Bourguignon
Diane Voorheesville, NY 11-19-2009
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An Elegant Holiday Dish
Rated: 5 stars out of 5

I made this several times. I used Veal Demi glace Gold instead of Beef Stock. Its a little richer in flavor. The Pearl... Onions are tedious, but worth the effort in the end. I cut the carrots a bit smaller also. I loved serving this with Truffled Mashed Potatoes. Its also great because you can make this a little ahead and then just heat and serve. DIANERead more
recipe Filet of Beef Bourguignon
Nellie Sacramento, CA 11-09-2009
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This will be served for Christmas dinner!
Rated: 5 stars out of 5

This recipe is divine! I followed the directions to a tee except that I added 1/4 cup cognac after sauteing the garlic for 30... seconds and then added the wine (from Ina's Beef Bourguignon recipe using stew meat). I cut my carrots smaller than 1" after reading other reviews that they weren't cooked when the sauce reduced and my carrots were tender. I made Ina's "Herbed New Potatoes" from her Barefoot in Paris cookbook and they went well together. The filet's are a splurge but worth it! My butcher had filets of mignon that were about 1 1/2 inches thick and I just cut those in half and they turned out crisp on the outside and pink on the inside -- perfection! This recipe is easy and doesn't require a lot of prep work which is great. I am making this the day before Christmas and will just heat up for Christmas dinner and I can sit back and enjoy being with my family instead of cooking in the kitchen!Read more
recipe Filet of Beef Bourguignon
Sally Las Cruces, NM 11-07-2009
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Fantastic Meal
Rated: 5 stars out of 5

Followed recipe exactly and it turned out great. I purchased a high grade of filet of beef and it made a difference. My... husband and I both said this was probably the best meal I've made all year. The most important step is to sear the beef fast and hot but leave the middle rare so when you add it at the end it does not overcook it.Read more
recipe Filet of Beef Bourguignon
sarah irvine, CA 10-29-2009
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delicious
Rated: 4 stars out of 5

It was delicious! but i'm giving it a 4 star because I had followed all the directions precisely as stated, and the veggies... turned out to be not cooked enough. I read somewhere that the meat browns better when you pat it with a towel (less moisture). But I didn't do that, because the recipe didn't say so. I think my meat could have been better browned. Read more
recipe Filet of Beef Bourguignon
Jessica Fishers, IN 10-12-2009
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Knocked it out of the park!!!!
Rated: 5 stars out of 5

I made this for a dinner party at work, and needless to say it was a home run! I got compliments for days, and everyone... wanted the recipe. I would say that a few more veggies would be ideal for a heavy eating crowd. However I made this for a dinner party of six women, and they gobbled up every drop! This does require some expertise, so if your a novice I would suggest trying recipes that use similar techniques before trying to conquer this one (Especially since the meat is around $50 from a butcher)! If you are up for the challenge this is sure to impress! Another successful dinner party thanks to Ina!Read more
recipe Filet of Beef Bourguignon
Jack Van Nuys, CA 09-30-2009
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Excellent and perfect if you want to impress somone
Rated: 5 stars out of 5

I made this just like Ina did on her show; I stayed true to the recipe as written. Everything turned out perfectly (I made... the whole menu she had on the show) and everyone raved about it. Now I am a classic trained chef and yes we do use other chef?s recipes occasionally. For those who want to make this ahead of time there are a few things to remember. Sear the beef as called for and put it on a platter and cover it with plastic wrap then refrigerate it. Cook the bacon and put it on a plate and refrigerate. Finish making the sauce and when the pot has cooled put it the refrigerator. I would saute' the mushrooms the day I would serve it. When you?re ready pull all of the ingredients out of the fridge, start warming the sauce, while the sauce is warming saute' the mushrooms. The beef filet should be at room temperature by now, once the sauce is at a low boil add the beef filets, bacon and mushrooms and finish as the recipe calls for. It a classic catering trick - when you want to serve beef just sear it and finish cooking just before it's served. Works every time. Also if you are going to cook your beef for three hours don?t waste your money and an expensive cut like beef filet which is better known as filet mignon. Use could you a lower cut and it will taste just as good.Read more