Filet of Beef Bourguignon
A new take on an old favourite. Serve with small oven roasted potatoes or rice.
Ingredients
- 6-8 3/4" thick beef tenderloin or good quality steak
- olive oil
- salt & pepper
- 1/4 lb bacon
- 2 cloves garlic minced
- 1-1/2 cups red wine burgundy is best
- 2 cups beef stock
- 1 tbsp tomato paste
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups carrots sliced
- 1/2 cup sweet onion diced
- 1/2 lb mushrooms sliced if large, whole if small
- 1/2 tsp butter
- 3 tbsp flour
- 2 tbsp all-purpose flour
Instructions
- Season the beef with salt and pepper. Let sit for 10-20 minutes. Sear the beef in olive oil in a large frying plan. Sear 2 minutes each side. Remove to a plate and set aside. In the same frying pan, cook bacon and garlic. Set aside. Deglaze the pan with wine.Add stock and tomato paste, thyme, salt and pepper. Cook on high for 10 minutes. Add the carrots and onions to the sauce and cook for 30 minutes. In another pan sauté mushroom in butter and set aside. To thicken the the sauce, blend the flour and butter together, then add to the mushrooms. Now, put all the things you have set aside back into the pan. Heat through.