Fillet of Beef Bourguignonne

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not sure why karencstine_120... said it would take 3 hours to cook unless you were using really cheap beef. Also don't know why some way it tastes "too winey". If you follow the directions you are cooking off the alcohol. This translates to Beef Burgundy so you really should use burgundy wine and shouldn't be surprised that it tastes of wine-that is the point. Use a great cut of beef, don't skimp on the wine and it will be great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow jessicalynn 90! I live down the road. Can I come to dinner at your house?! What a fabulous meal you made. I love this recipe as well. Ina's recipes are always good, easy to follow, and turn out perfectly. Wouldn't change a thing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

YUM, YUM, and YUM! Was outstanding. Made it for Christmas dinner and everyone loved it. That sauce is out of this world. I followed the recipe exactly and thought it was pretty straightforward. I will make this again and again. Used grassfed beef tenderloin, organic bacon, a medium dry red wine blend, and served it over mashed potatoes, with crusty homemade sourdough bread, a cheese plate, and the zucchini gratin Ina paired with it. It was a hit - most delicious Christmas dinner ever!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a wonderful recipe, some call it glorified beef stew, this is so rich and delicious, serve with a slice of brie and crusty break. LUSH

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an amazing recipe! I have made it several times. Dont skimp on the wine or the quality of the beef. I used a good quality, dry chianti. So yummy!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!