Filet of Beef Bourguignon
Recipe GLPRc8d83a2cecfc02
This elegant French classic features tender beef filet slices braised in a rich red wine sauce with pearl onions, carrots, mushrooms, and bacon. The beef is briefly seared until rare, then gently simmered with vegetables and a silky wine reduction to create a restaurant-quality main course perfect for special occasions.
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Ingredients
3 pounds Beef filet, trimmed, 3 pounds
1 teaspoon Kosher salt, for seasoning plus 1 teaspoon
½ teaspoon Freshly ground black pepper, for seasoning plus 1/2 teaspoon
4 tablespoons Good olive oil
¼ pound Bacon, diced, 1/4 pound
2 cloves Garlic cloves, minced, 2
1½ cups Dry red wine (Burgundy or Chianti), 1 1/2 cups
2 cups Beef stock, 2 cups
1 tablespoon Tomato paste, 1 tablespoon
1 sprig Fresh thyme sprig, 1
½ pound Pearl onions, peeled, 1/2 pound
9 whole Carrots, cut diagonally into 1-inch-thick slices, 8 to 10
3 tablespoons Unsalted butter at room temperature, 3 tablespoons
2 tablespoons All-purpose flour, 2 tablespoons
½ pound Mushrooms, sliced 1/4-inch thick (domestic or wild), 1/2 pound
Directions
Using a sharp knife, slice the beef filet crosswise into 1-inch-thick slices. Season both sides generously with kosher salt and freshly ground black pepper. Heat 2 to 3 tablespoons of olive oil in a large, heavy-bottomed pan over medium-high heat. Working in batches to avoid crowding, sear the beef slices for 2 to 3 minutes per side until browned on the outside and still very rare inside. Transfer the seared beef to a platter and set aside.
In the same pan, reduce heat to medium-low and cook the diced bacon for about 5 minutes, stirring occasionally, until browned and crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel. Pour off all but 2 tablespoons of the bacon fat from the pan. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
Pour the dry red wine into the pan and increase the heat to high. Scrape the bottom of the pan with a wooden spoon to release any browned bits, and simmer for 1 minute. Add the beef stock, tomato paste, thyme sprig, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring the mixture to a boil and simmer uncovered over medium-high heat for 10 minutes. Strain the sauce through a fine-mesh sieve back into the pan, discarding solids. Add the pearl onions and carrot slices, and simmer uncovered for 20 to 30 minutes until the sauce reduces and the vegetables are tender.
In a small bowl, mash the 3 tablespoons of room-temperature butter with the flour using a fork until a smooth paste forms. Gently whisk this paste into the simmering sauce until fully incorporated. Simmer for 2 minutes, stirring occasionally, to thicken the sauce.
While the sauce simmers, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for about 10 minutes, stirring occasionally, until golden brown and tender. Season with a pinch of salt and pepper.
Return the seared beef slices to the pan with the sauce and vegetables. Add the cooked mushrooms and reserved bacon pieces. Cover the pan and gently reheat over low heat for 5 to 10 minutes, being careful not to overcook the beef. Taste and adjust seasoning as needed with additional salt and pepper. Serve immediately while hot.
