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Fillet of Beef Bourguignon with Red Wine

Perfect a slow-cooked French classic with Ina Garten in just six simple steps.

  • Preparation Time13 mins
  • Cooking Time75 mins
  • Serves6
  • DifficultyEasy
1 (1.35kg) fillet of beef, trimmed
Salt and freshly ground black pepper for seasoning, plus 1 tsp salt and 1/2 tsp pepper
3 to 4 tbsp good-quality olive oil
110g bacon, diced
2 garlic cloves, crushed
350ml good-quality dry red wine, such as Burgundy or Chianti
500ml beef stock
1 tbsp tomato puree
1 sprig fresh thyme
225g pearl onions or small shallots, peeled
1) With a sharp knife, cut the fillet crosswise into 2cm-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tbsp 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.

2) 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 tbsp, from the pan. Add the garlic and cook for 30 seconds.

3) 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 puree, thyme, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes.

4) 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.

5) With a fork mash 2 tbsp 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 tbsp butter and 1 tbsp oil for about 10 minutes, until browned and tender.

6) Add the fillet 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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