Filet boeuf bourguignon
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Boeuf bourguignon, or beef Burgundy, is one of the most famous French dishes, having made its way from peasant tables to haute cuisine. The dish got its name not from its region of origin, as one might expect, but from the use of red Burgundy wine, which is used to create the delicious boeuf bourguignon sauce. This boeuf bourguignon recipe uses the most tender beef tenderloin, which requires no braising, significantly reducing cooking time and making it a delicacy worthy of special occasions. Sear the steaks and add them to the sauce with vegetables, mushrooms, and bacon a few minutes before they're done.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (1.3 kg) beef tenderloin, trimmed
- Coarse salt and ground black pepper to rub the meat + 1 teaspoon salt and 0.5 teaspoon pepper
- 3-4 tbsp. l. olive oil
- 110 g bacon, diced
- 2 cloves garlic, crushed
- 1.5 cups dry red wine, such as Burgundy or Chianti
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 sprig of thyme
- 220 g pearl onions, peeled
- 8-10 carrots, cut diagonally into 2.5 cm thick slices.
- 3 tbsp (45 g) butter at room temperature
- 2 tbsp. flour
- 220 g mushrooms, sliced 0.5 cm thick (farm or wild)
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Cooking the dish according to the recipe:
- Using a sharp knife, slice the beef across the grain into 2.5 cm (1 in) thick pieces. Season both sides with salt and pepper. In a large, heavy-bottomed skillet over medium-high heat, cook the beef slices in batches, adding 2-3 tablespoons of olive oil, until the meat is browned on the outside and very rare on the inside, about 2-3 minutes per side. Remove the meat from the skillet and transfer it to a platter.
- In the same skillet, cook the bacon over medium-low heat for 5 minutes, until golden brown and crispy. Remove the bacon and set aside. Drain all the fat from the skillet, reserving 2 tablespoons. Add the garlic and cook for 30 seconds.
- Pour the red wine into the pan and cook over high heat for 1 minute, scraping up any browned bits from the bottom. Add the beef broth, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and simmer over medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onion and carrots and simmer over low heat for 20-30 minutes, until the sauce has reduced slightly and the vegetables are tender.
- Using a fork, mix 2 tablespoons (30 g) of butter and flour to form a paste and gently fold it into the sauce. Simmer for 2 minutes.
- Meanwhile, in a separate skillet, sauté the mushrooms in 1 tablespoon (15 g) butter and 1 tablespoon olive oil for 10 minutes, until browned and tender.
- Add the sliced meat, mushrooms, and bacon to the pan with the vegetables and sauce. Cover and heat for 5-10 minutes. Be careful not to overcook. Season with salt and serve immediately.
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