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Fillet of Beef Bourguignonne Recipe

Fillet of Beef Bourguignonne

Ina Garten

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Show: Barefoot ContessaEpisode: Long Distance Dinner

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (155)

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Average Rating:

Total Reviews: 155

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  • on April 20, 2012

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    I use a good dry Chianti for this recipe and slice the beef into hearty 1.5 to 2 inch pieces before beginning; as you would do for a hearty stew. The armoma is incredible and mouths are drooling throughout the cooking process! I serve this household favorite over fresh boiled gnocchi. Thanks Ina for another crowd pleaser!

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  • on February 19, 2012

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    This recipe was amazing! The steaks were so tender & flavorful....the rich, dark sauce was delicious. I have wanted to make this recipe for a long time & I'm glad I finally did.

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  • on January 03, 2012

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    This is the best recipe that I have ever tried. I have made it several times usually to host a dinner party. I own a restaurant and I am thinking of adding it to the menu. Tweeked it a bit to my liking (ie didn't like the carrots added and used regular onions but it can be added as a sauce to any cut of meat.

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  • on September 23, 2011

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    Beautiful. Delicious. Spectacular! Ina, you are a genius...and "our" Barefoot Contessa!

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  • on September 13, 2011

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    This recipe is great! I had to tweak it just a tiny bit since I decided to go with a cheaper cut of beef. I used sirloin instead of filet of beef. I used a full carton of beef stock, and 3 cups of chianti. I put the beef in following the vegetables, and cooked it for about 30 minutes (at least. I decided it wasn't cooking like I wanted, so I took the steaks out and cut them into chunks, and put them back in to soak up some of the juice. I cooked it for about another 30-45 minutes (had to reduce longer due to the added amount of liquid. I had to double up on the butter and flour thickener since I had much more liquid.

    This was great for supper the first time, but I ate it 3 times the next day because the leftovers were SO GOOD! My family couldn't get over how delicious it was the next day. The beef and sauce became so rich and decadent. You could also use the leftovers to make a delicious beef pie or puff pastry. YUMMMM!

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  • on September 10, 2011

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    This was a delicious recipe!! I didn't have pearl onions or mushrooms so I just used shallots like other reviewers. I also didn't have red wine so I used brandy which was the only thing I had on hand. Don't know if the taste would have been a lot different with the wine but it was still good! Will probably make it again.

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  • on March 25, 2011

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    This was amazing!!! So tender and such a rich lovely sauce. Very elegant and impressive for a dinner party! Thanks so much!

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  • on February 15, 2011

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    I prepared this for Valentine's Day dinner for my husband, and he LOVED it. A bit time consuming, so allow enough time, but not difficult and well worth the effort. If adjusting the recipe for fewer than the 6-8 servings Ina shows, I'd suggest not cutting back too much on the liquid incredients (wine and beef stock, as the sauce reduces to a wonderful, rich consistency but needs to have enough volume to allow the carrots to cook well. I used 2-8 oz. tenderloins, and sun dried tomato paste, making the sauce even richer and delicious. Definitely a keeper!

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  • on February 14, 2011

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    I read below that the meat came out like shoe leather...I'm wondering if you used the wrong cut of meat. My friend made a mistake once and accidently used a sirloin "filet" (misread the labelwhen making a Beef Wellington and the same thing happened. The filet of beef is supposed to be the same cut as a filet minion. That could be the problem. My beef was so tender, I could cut it with a butter knife. It was so good, I would say it's the best beef meal I've ever had as of yet!

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  • on February 13, 2011

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    This recipe was excellent and very easy. I rarely substitute but the grocery store was out of pearl onions so I used shallots.

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