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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 21-30 of 160

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  • on December 14, 2010

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    This recipe was so-so... I used new york strip in place of Filet to make it a bit more affordable. The carrots were still a bit tough. They needed to be sliced smaller and cooked longer. The sauce had a good flavor but the consistency over all needed help. It was pretty time consuming and I would recommend trying it out at least once before you make it to impress friends or family.

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  • on December 11, 2010

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    I

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  • on November 15, 2010

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    This is a great dinner to make if you want to impress friends and family. It's not difficult to prepare, just time consuming. Worth all the work. I followed the recipe except I added about 2 tsp of glace de veau to the stock. VERY GOOD! I will definitely make again.

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  • on November 05, 2010

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    This was simply amazing. I did not have pearl onions and sliced onions worked fantastic. I'm making it again but doubling (maybe even tripling the sauce for later use. Since I made this, every time we eat another protein my boyfriend always says, "You know what would be great on this? That sauce you made for the steaks the other day"...funny how the eaters don't quite understand what a "pan" sauce is.

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  • on October 02, 2010

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    This was SO DELICIOUS! I made this the day before serving and I doubled the sauce...just reheated for 8 minutes. My family raved and dinner was a breeze! Thank you Ina!

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  • on September 20, 2010

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    I didn't do much different. Made more sauce as someone recomended and threw in some peas (we love peas other than that pretty much the same. The sauce was amazing. I stood at the pot with a piece of bread and kept dunkng LOL

    Served it for a dinner party of 10 over tagitelle. Everyone raved about it. One friend emailed me the next day telling me her and another woman said they woud have licked their plates clean if it were socially acceptable. Highly recommend this dish.

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  • on August 02, 2010

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    If you are viewing this wondering should I try this receipe; I would have to scream YES, YOU SHOULD!!!!!!! It was so good, I felt like a top chef after my family raved about it. I will forever have a WOW recipe to dazzle friends and family.

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  • on June 16, 2010

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    I made this exactly as the recipe indicated. I served it at a dinner party. It got rave reviews. I took advise of previous reviewer's. I added more stock, so I had more gravy. I added beef stock to the left over gravy.I pan fried the left over ground meet from the whole tenderloin. I then added frozen peas, corn, and potatoes. What a winderful soup. I will make this again and again. Thanks Ina for another winner.

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  • on April 07, 2010

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    Try it. I'm speechless!!

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  • on March 30, 2010

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    Filet of Beef, isn't in my budget these days, but had a small Top Round Roast that I worked with for this recipe. Had made my own stock from bones I was given, primarily for the "gribble pots" i.e. dog food I cook for our four legged kids, but they didn't seem to mind sharing. Didn't have any tomato paste and substitued, now don't get ill, catsup. Also mushrooms were a mute point. Otherwise, followed the directions and was totally pleased! Worked up some Yorkshire Pudding with it and had a super dinner. Will be using this recipe for company!
    So be creative, don't let a budget prevent you from enjoying this delicious faire!

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