beef tenderloin bourguignon

Categories: Meat, Posted by Sandy Bergsten


1 ½ pounds filet of beef, cooked medium rare

2 ounce bacon, ¼ “ dice

1 clove garlic, minced

3/4 cups dry red wine

1 cup beef stock

1 teaspoon tomato paste

1 sprig fresh thyme

1/4 pound pearl onions, peeled*

4 carrots, cut diagonally into 1-inch-thick slices

1 1/2 tablespoons unsalted butter, at room temperature (divided)

1 tablespoons all-purpose flour

4 ounces mushrooms, sliced 1/4-inch thick



Cut the fillet into 1-inch-thick slices and then into 1” cubes. Set aside.

Sauté the bacon on medium-low heat for 5 minutes, until crisp. Remove the bacon and set it aside on a paper towel.

Drain all the fat, except 1 tablespoon, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.

Add the beef stock, tomato paste, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes.

Add the onions and carrots and simmer uncovered for 15-20 minutes, until the sauce is reduced and the vegetables are cooked.

With a fork combine 1 tablespoon butter and 1 tablespoon flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

Meanwhile, sauté the mushrooms separately in 1/2 tablespoon butter for 5-10 minutes, until browned and tender.

Add the cubes of beef, the mushrooms, and the bacon to the pan with the vegetables and sauce. Reheat gently for 5 minutes. Be careful not to overcook. Season, to taste, and serve immediately.


Serves 3-4


*To peel pearl onions. Boil onions for three minutes. Shock in cold ice water. Cut off end, and squeeze.



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