Filet of Beef Bourguignon

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Very good and easy enough to make. It came out very good.

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My father and I have been making this dish for a few years, it has become a staple at my parents house, especially when it begins to cook down outside.

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I made this dish for the first time the other night and both my boyfriend and I absolutely loved it! It takes some time and effort but the end result was so rewarding and I forgot about the labor. : Thank you Ina!

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I really enjoyed this recipe. I added a few alterations of my own. I added some onions to the oil before the garlic and sauteed them for about 5 minutes. I added a bay leaf to the stock. I substituted the pearl onions with little white potatoes cut in half. I used two 10oz filet mignons and used about half the amount of carrots and mushrooms because there are just two if us. However, I kept the same amount of liquid ingredients and seasonings as the recipe calls for. The sauce turned out wonderful and even better the next day. The proportions were perfect. I served this over fresh pappardelle tossed with butter and Italian parsley. Yum.

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This recipe is worth the work! Try it and you will be looking for opportunities to make it again.

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I planned an entire French menu for our Mother's Day celebration, and this is the dish my 5 year old helped me make. (Julie and Julia is one of his favorite movies, and he's actually the one who suggested the boeuf bourguignon Delicious is an understatement! It was a fun dish to prepare with my son, and everybody cleaned their plates! We will definitely be making this again :

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I made this for my husband and kids for Sunday dinner and we all loved it. I used fillet steak, and omg was it tender and flavorful. Thank you Ina for another fabulous dinner recipe. By the way, my 3 year old twins adore you. They watch your show all the time.

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this is the first time i have made this or tried this dish. followed recipe but served over noodles. it was good but missed something. Kinda bland. meat was cooked good and the red wine sauce was good but lacked flavor. maybe i will try her other recipe since i saw another post stating that it was better.

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This was delicious, no doubt. I served it at my mom's 93rd Birthday party, and everyone loved it. I served it with Garlic Mashed Potatoes. But I am inclined to agree that I did NOT like it better than Ina's other Beef Bourguignon recipe which I have made twice. In fact, I think I liked her other recipe better.

Not all my pieces of beef were identical, and I had a hard time getting the meat "just right." I had some guests (ok, family, so they felt comfortable doing this running to the microwave to get their meat a little less rare. I say save tenderloins for some other wonderful steak dish.

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great for entertaining... @ Sarah, I did not pad my meat dry, you may need to turn the heat higher, and my vegetable was very tender after 30 minutes of cooking in liquid. Try cutting your carrot in smaller piece next time.