Serves 6
110 min
Beef and Mushroom Burgundy
Recipe GLPR1445053edf0c7b
A classic French braise featuring tender beef tenderloin slowly cooked with mushrooms, pearl onions, and carrots in a rich burgundy wine sauce. Topped with crispy bacon and fresh parsley, this elegant dish is perfect for a special dinner.
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Ingredients
3 slices Strip bacon
1¼ lb Beef tenderloin
¼ tsp Salt
2 cups Baby carrots
1 tbsp Water
2 packages Sliced mushrooms
1 bag Frozen pearl onions
2 tbsp Tomato paste
1½ cups Dry red wine
1 cup Beef broth
2 tbsp Cornstarch
Chopped fresh parsley
Bread for serving
Directions
Cook bacon strips in a large Dutch oven or heavy-bottomed pot over medium heat until crispy, about 8 minutes. Remove bacon and set aside, leaving 2 tablespoons of bacon drippings in the pot. Once cooled, crumble the bacon into bite-sized pieces.
Cut beef tenderloin into 1½-inch cubes. Increase heat to medium-high and sear the beef in batches without crowding the pot, about 3-4 minutes per side, until browned. Transfer seared beef to a plate.
Add sliced mushrooms to the pot and cook for 3-4 minutes, stirring occasionally, until they release moisture and begin to brown. Stir in tomato paste and cook for 1 minute until it darkens slightly.
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add beef broth, frozen pearl onions, baby carrots, and salt. Stir well to combine.
Return the seared beef to the pot along with any accumulated juices. Bring the mixture to a simmer over medium heat. Cover and reduce heat to low, simmering gently for 60-70 minutes, until beef is fork-tender, stirring occasionally.
In a small bowl, whisk together cornstarch and water to create a slurry. Increase heat to medium, then slowly stir the slurry into the simmering braise. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Taste and adjust seasoning with additional salt as needed. Stir in the crumbled bacon. Ladle into serving bowls and garnish generously with fresh chopped parsley. Serve alongside crusty bread.
