Fillet of Beef Bourguignonne
Recipe GLPRe9ac7be2f16668
This classic French beef bourguignonne features tender beef filet slices seared until rare, then gently simmered in a rich red wine sauce with pearl onions, carrots, mushrooms, and bacon. The meat cooks to just the right doneness while the vegetables become tender and the sauce reduces to a glossy, flavorful finish. A showstopping centerpiece that's elegant enough for any occasion.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3-pound beef filet, trimmed and patted dry
Kosher salt
Freshly ground black pepper
3½ tablespoons Good quality olive oil
¼ pound Bacon, diced
2 cloves Garlic cloves, minced
1½ cups Dry red wine such as Burgundy or Chianti
2 cups Beef stock
1 tablespoon Tomato paste
Fresh thyme sprig
½ pound Pearl onions, peeled
9 medium Carrots, cut diagonally into 1-inch-thick slices
3 tablespoons Unsalted butter, at room temperature
2 tablespoons All-purpose flour
½ pound Mushrooms, sliced 1/4-inch thick
Directions
Using a sharp knife, cut the beef filet crosswise into 1-inch-thick slices. Season both sides generously with kosher salt and 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 on each side until deeply browned on the outside and still very rare in the center (the internal temperature should reach at least 145°F for whole cuts of beef). Transfer the seared beef to a clean 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 crispy and browned. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of the bacon fat from the pan. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Pour the red wine into the pan and increase heat to high. Scrape the bottom and sides of the pan with a wooden spoon for 1 minute to release all the browned bits. Add the beef stock, tomato paste, thyme sprig, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring the mixture to a boil and cook uncovered over medium-high heat for 10 minutes. Strain the sauce through a fine-mesh sieve back into the pan, discarding the solids. Add the pearl onions and carrot slices, then simmer uncovered for 20 to 30 minutes until the sauce has reduced by about one-third and the vegetables are nearly tender.
While the sauce simmers, mash together 2 tablespoons of room-temperature butter and the flour using a fork until they form a smooth paste (this is called beurre manié). When the sauce is ready, whisk this butter-flour paste gently into the simmering sauce. Continue simmering for 2 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the remaining 1/2 tablespoon of olive oil. Once hot, add the sliced mushrooms in a single layer and let them cook undisturbed for 2 to 3 minutes until they develop a golden color. Stir and continue cooking for 7 to 10 minutes more until the mushrooms are browned and tender. Season lightly with salt and pepper.
Add the reserved beef slices, sautéed mushrooms, and cooked bacon to the pan with the sauce and vegetables. Cover with a lid and gently reheat over low heat for 5 to 10 minutes, just until the beef is warmed through. Do not overcook, as the beef is best served rare to medium-rare. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot.
