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Filet of Beef Bourguignon Recipe

Filet of Beef Bourguignon

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

Showing 41-50 of 61

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  • on December 29, 2007

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    I am a big fan of Ina's and have made nearly all of her recipes. This recipe however, takes the cake! It is sooooooo good! My husband and I couldn't stop moaning "Mmmmmm" after every bite. make sure to have popovers or french bread to wipe up every last drop of the sauce. So easy to make, and so delicious. Perfect for eat in comfort food or an elegant dinner party.

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  • on December 13, 2007

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    Easier to make than you think, turns out amazing the first time b/c it's easy. :

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  • on November 07, 2007

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    With the exception of the tomato paste (used ketchup and thyme stem (used dry I followed the receipe as written. I had questioned whether it would have the flavor of a slow cooked version - but it did not disappoint. It was excellent. Served with a loaf of French bread and salad. Great dinner for not much effort.

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  • on June 27, 2007

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    I made this for dinner tonight and it turned out great! I used half the meat and the same amount of sauce based on reviews and it was the perfect consistency! My fiance loved it and ate at least two servings. The sauce is nice and tangy and the mushrooms work so well with the beef.

    It was a bit messy in a small kitchen, but if you clean along the way it's not overwhelming. Besides, it's fun to get dirty in the kitchen if you yield great results!

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  • on May 20, 2007

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    This recipe tastes great. It takes a long time to prepare everything, but the results are definately worth it!

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  • on April 09, 2007

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    I did this recipe because I was thinking it would be faster than the traditional version and it ended up being a lot more work because I had to stay at the stove vs. putting in the oven. Ina made it look so easy! I wanted an easy but elegant Easter meal so this wasn't the perfect choice. I'm not sure the expense of the filet was worth it either since it took so long and that was the reason I chose the recipe. I recommend removing any meat you don't intend to eat it right then because it'll over cook if left in the hot sauce.

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  • on April 02, 2007

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    This was a 10....5 is not good enough when describing this meal.
    My mother & I decided to make this last year for Easter and now we are making it again this year. The instructions were great and the meat melted in our mouths.
    This was not only good food but it was a great memory.
    Thanks Ina....Your the best!

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  • on March 15, 2007

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    This recipe is great to make a head of time and stick in the fridge. About 20 minutes before dinner time you can re-heat so dinner is ready, your kitchen can be clean and you can enjoy you guests before, during and after dinner.

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  • on March 01, 2007

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    I've made this 4 times and love it. I use a Pinot Noir and saute shallots till caramelized in place of the pearl onion. Serve over mashed potato. This freezes very well.

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  • on February 18, 2007

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    Very impressive...delicious sauce. Next time I will omit the pearl onions and use regular onions.

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