Allyson's Kitchen - Beef Bourguignon

Serves 6 to 8.

One 3 lb. Filet of Beef, trimmed
Kosher Salt
Freshly Ground Black pepper
¼ lb. Bacon, diced
2 Garlic Cloves, minced
1 ½ Cups Dry Red Wine
2 Cups Beef Stock
1 Tbs. Tomato Paste
1 Sprig Fresh Thyme
½ lb. Pearl Onions
8 to 10 Carrots, cut diagonally, into 1-inch thick pieces
3 Tbs. Unsalted Butter, at room temperature
2 Tbs. All-purpose Flour
½ lb. Mushrooms, sliced ¼-inch thick

METHOD:

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

In the same pan, sauté bacon on medium heat until browned and crisp, about 5 minutes. Remove bacon and set it aside. Drain off the fat, all except about 2 tablespoons. Add garlic to remaining fat in the pan and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1minute scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt and ½ teaspoon of black pepper. Bring to a boil and cook uncovered for 10 minutes over medium-high heat. Strain the sauce and return it to the pan. Add in the onions and carrots and simmer uncovered for 20 to 30minutes, until the sauce is reduced and the vegetables are cooked, but not mushy.

With a fork, mash the 2 tablespoons of butter with the flour until a paste is formed. Whisk paste gently into the sauce. Simmer for 2 minutes to thicken.

Meanwhile, sauté the mushrooms separately in 1 tablespoon of butter and 1 tablespoon of oil for about 10 minutes, until mushrooms are browned and tender. Add the beef, mushrooms and bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste with salt and pepper. Serve immediately.

Shop by Category

Shop

Account

Company