beef tenderloin bourguignon
Ingredients
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
Directions
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.
comment
Made it for the first time tonight. So easy and yet soooooo delicious!