Fillet of Beef Bourguignon
Created by Ina Garten
Adapted from The Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter), this dish is excellent made in advance and refrigerated in the pan. When you are ready to serve, warm fillets and sauce over low heat 10 to 15 minutes, until heated through.
Servings: Serves 6–8
Ingredients
  • 3 pounds beef fillet , trimmed
  • Salt and freshly ground pepper
  • 3 to 4 tablespoons extra-virgin olive oil
  • 1/4 pound bacon , chopped
  • 2 cloves garlic , minced
  • 1 1/2 cups good dry red wine , such as a burgundy or Chianti
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme
  • 1/2 pound pearl onions , peeled
  • 8 to 10 carrots , cut diagonally into 1-inch pieces
  • 3 tablespoons unsalted butter , softened
  • 2 tablespoons all-purpose flour
  • 1/2 pound mushrooms (cultivated or wild), sliced 1/4 inch thick
Directions
Using a sharp knife, cut fillet crosswise into 1-inch-thick slices (for about 8 fillets). Season each piece with 1 teaspoon salt and 1/2 teaspoon pepper on both sides. In a large heavy-bottom pan over medium-high heat, sauté fillets in batches with 2 to 3 tablespoons olive oil, until browned outside and very rare inside, about 2 to 3 minutes on each side. Remove fillets from pan and set aside on a platter.

In the same pan, sauté bacon over medium-low heat 5 minutes, until browned and crisp. Remove bacon and set aside. Drain all but 2 tablespoons of fat from pan. Add garlic and cook 30 seconds.

Deglaze pan with red wine and cook on high heat 1 minute, scraping pan bottom. Add beef stock, tomato paste and thyme; season with salt and pepper. Bring to a boil and cook over medium-high heat 10 minutes. Strain sauce and return to pan. Add onions and carrots and simmer 20 to 30 minutes, until sauce is reduced and vegetables are cooked.

In a small bowl, mash 2 tablespoons butter and flour into a paste using a fork, then whisk gently into sauce in pan. Simmer 2 minutes to thicken.

Meanwhile, over medium heat, sauté mushrooms separately in 1 tablespoon butter and 1 tablespoon olive oil about 10 minutes, until browned and tender.

Add beef slices, mushrooms and cooked bacon to pan with vegetables and sauce. Cover and reheat gently, 5 to 10 minutes. If the mixture doesn't have enough liquid, add more red wine. Season to taste and serve immediately.

Recommended technique: To peel onions easily, first blanch one to two minutes in boiling water.

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