Filet of Beef Bourguignon

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I made this dish last night for a dinner party. The best part was, I made it the day before the party and reheated it so I could enjoy my party. I seared the filets for just 1 minute per side, and put them in the fridge. I made the sauce and, with 4lbs of beef, it was clear there wouldn't be enough sauce, so I doubled the sauce, like another reviewer had mentioned. Very glad I did! this recipe made just enough for 8 adults with not a drop of leftovers. Everyone loved this recipe.
I also added a touch of lemon zest after I plated it, and sprinkled fresh parsley over the top. Served it with a simple arugula salad and a french baguette. Again, the best part was making it the day ahead and just warming it up for 15 minutes while we had cocktails. Will make this again.

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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.

DIANE

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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!

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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.

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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.

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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!

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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.

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Loved the recipe, and I have made this before..
I would deffinately use an extra cup wine, because the carrots and onions take a while to cook.

Also, I added two large cubed potatoes to cook away and reduce with the sauce. I also returned the beef and let it cook for three hours, readding beef stock if it ran low, but on low heat it was fine.
When everything was soft, I removed most of the beef, onions and carrots in a bowl, and then with an electric Handprocessor pureed the potatoe and sauce so it's nice and thick.
I then added the carrots onions, beef, mushrooms and bacon, and let it stand in the sauce. I switched off the stove, replaced the lid, and left it for dinner time.

Tastes awesome.

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This recipe is absolutely perfect! After I tried this one I was inspired to try all of Ina's recipes. She is amazing.

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Ina,
I made this recipe for the first time yesterday and it was a big hit! My mother who normally does not like my fancy cooking loved it and she is not a big beef eater. Can I be your houseguest for the weekend??!! You seem like such a loving person and your house looks so inviting!! Keep them awesome recipes coming!!

Monika