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Fillet of Beef Bourguignonne Recipe

Fillet of Beef Bourguignonne

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (160)

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Average Rating:

Total Reviews: 160

Showing 11-20 of 160

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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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  • on January 26, 2011

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    This was delicous and easy to make however I didn't give it a 5 star rating only because it calls for a filet of beef which in this recipe this cut comes out like shoe leather! My husband and I didn't enjoy it the 1st night however the following day I let it cook an additional 2 hours and the meat just fell apart. We enjoyed it much better the 2nd day with more cook time. My advise would be to get a much cheeper cut of beef. All the flavors are there; it's not in the choice of beef used.

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  • on January 23, 2011

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    I made this recipe last night. It was wonderful. The sauce was rich and silky and very flavorful. The only thing I did different was add a little more beef stock after it had simmered. I served it with a crusty sourdough bread. Perfect winter meal!

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  • on January 11, 2011

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    My husband and I went over our neighbors house and she served this for dinner. It was sooooo good that I overate and felt sick. Hate that when I do that. She added Port and collard greens to this recipie. I am going to make it but I will make extra sauce after reading the reviews. Thanks Ina for a wonderful meeal!

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  • on January 11, 2011

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    I used this with elk venison and doubled the sauce. I also added a can of tomatoes. Served it over egg noodles. It was wonderful and the venison was simply melt in your mouth. I'm thinking of making it for my next Christmas Eve dinner. A really good way to elegantly use venison.

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  • on December 23, 2010

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    I have made this many many times....one of my favorite recipes. Simple yet elegant. The only thing I altered is the onions. I can't get fresh pearl onions in my area so I chopped an onion into large pieces, really adds great flavor. I add a loaf of warm crusty bread that we tear apart. So good I am making it for Christmas dinner this year. The family wanted this over prime rib.....Yummy!!!

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