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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 41-50 of 160

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  • on September 29, 2009

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    This is by far the best dish I have ever cooked of yours. I did add a little more beef stock to the dish and my fiance' loved it!! He is not the gourmet chef, let me tell you, but he noted a hint of a vinegar base (from the wine and he said it had such a nice balance. I opted to use a regular yellow onion, chopped instead of pearl onions, but what a TREASURE you are to us no talents who can't think of this stuff on our on!!!! You're such a joy to watch on my Saturday mornings and I can't thank you enough for bringing yummies to my family's tummy. : God Bless you.

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  • on September 27, 2009

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    I normally love Ina's recipes but this one was a dissapointment and a waste a great cut of beef. I cooked the carrots and ontions for over 45 minutes and the carrots still did not completely cook. I also had to more than double
    the liquiids because the sauce kept reducing down too much. I think this recipe would be much better cooking low and slow with a less expensive cut of meat. iI would not make this again.

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  • on July 21, 2009

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    I made this for my parents when they came home from Paris and they said it was like an extension of their vacation! Very French tasting, a lot of work, but definitely worth it. My family still talks about it and I made it almost a year ago.

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  • on May 03, 2009

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    Anyone who has done much cooking knows that there is not always a correlation between the amount of work and the quality of the food. The good news on this recipe is that there is some work, but the result is very good. Agree with others who say you need a bit more liquid or beef stock. I have decided to serve wide egg noodles with this. Potatoes could do as well. Excellent dish to serve to guests. A key concern is to ensure that the beef is not overcooked.

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  • on April 18, 2009

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    Thank you Ina! I used a pot roast for this and I didn't have any beef broth so i used half a small can of beef gravy and diluted it with water and added a bit more wine, left out the mushrooms and my husband raved and raved. Never again will we have ordinary roast. This made me feel like i was eating in a fine restaurant! YUM!
    I will make it for many special occasions.

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  • on February 09, 2009

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    My son chose this recipe from one of Ina's cookbooks. My husband made it for dinner. It was the best dinner ever! The flavors were great, the sauce was perfect. We served it with smashed potatoes. This is definately a do over. Ina ROCKS!

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  • on January 11, 2009

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    Made this recipe to the tee except that I cooked it earlier in the day and reheated it that evening. Browned the meat 2 min per side, cooked mushrooms, bacon then placed all together in baking dish and popped it in fridge. then made the sauce and set aside. at dinnertime, my guests were wondering if they were eating any time soon becasue I was relaxed and my kitchen was spotless. I just brought the sauce to a simmer, added the beef/mushrooms and bacon and simmered for 12 min. PEFECT! my guests were gushing the entire meal. The flavors were amazing.

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  • on January 03, 2009

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    Followed the instructions exactly and it turned out delicious!

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  • on December 12, 2008

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    I made this dinner dish for some very close friends of mine, we all loved it. Everyone went home with the recipe, no left overs in sight. You rock Ina!!

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  • on December 07, 2008

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    I prepared this recipe for my husband's birthday last Thanksgiving. I even bought a new cookware in order to prepare this since I was able to watch how Ina prepared this wonderful recipe at Food Network months ago. Thank you Ina for this, I received good comments about the recipe and how it was prepared. I enjoyed preparing and cooking it but the best part was how it gave satisfaction to the taste buds of our family and friends. This is a keeper. Yummy!

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