Beef Bourguignon

Posted on December 27, 2009. Filed under: Beef |

This is one of my husbands favorite dishes. Which makes sense since it is amazingly delicious. The steak absorbs the sauce and makes it extra juicy and mouth watering. I am not even a meat lover and I will eat this up! Maybe the bacon has something to do with it too 🙂 There are also a ton of veggies in the sauce. As you can see in the picture it has tons of carrots, onions and mushrooms. I always like to add more then the recipe calls for, you know, for good measure.

I have tried to make this ‘healthier.’ BAD IDEA! You can sub the bacon for turkey bacon, and you can’t omit the butter and flour. It just doesn’t taste the same. Take it from me, splurge and follow the recipe exactly. Your results will impress you!

I like to serve this with mashed potatoes, a roasted vegetable and french bread. The bread is critical to soak up all the extra sauce. The sauce also serves as gravy for the mashed potatoes. Because this is fancy comfort food (or at least it is to me) I served it for Christmas dinner. I wanted to make something fancy, but comforting, warm, and delicious! This fit the bill, and all of my family would agree. They loved it!

Recipe Adapted from Ina Garten
Serves 6
1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine (I use 2 buck chuck Cabernet)
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled (you can sub large pieces of white onion)
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.

In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, 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 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.

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

Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately


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