Filet of Beef Bourguignon | Searching4Zen

Ingredients

• 1 3-pound filet of beef, trimmed
• Kosher salt
• Freshly ground black pepper
• 3 to 4 Tablespoons good olive oil
• ¼ pounds bacon, diced
• 2 garlic cloves, minced
• 1 ½ cups good dry red wine, such as Burgundy or Chianti
• 2 cups beef stock
• 1 Tablespoon tomato paste
• 1 Sprig fresh thyme
• ½ pound pearl onions, peeled
• 8 to 10 carrots, cut diagonally into 1-inch-thick slices
• 3 Tablespoons unsalted butter at room temperature
• 2 Tablespoons all-purpose flour
• ½ pound mushrooms, sliced ¼ inch thick (domestic or wild)
• With a sharp knife, cut the filet crosswise into 1-inch-thick slices.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• This dish is excellent made in advance and refrigerated in the pan. When you are ready to serve, heat the filets and sauce over low heat for 10 to 15 minutes, until heated through.
• To peel the pearl onions easily, first blanch them for a minute or two in bowling water.
• Click to share on X (Opens in new window) X
• Click to share on Facebook (Opens in new window) Facebook
• Beef
• Dinner
• Main Dishes
• Yum