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 | Beef Bourguignonne |  | |
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This is the recipe for the two of us. There is a much larger recipe.
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| Ingredients: |
1/2 lb filet of beef, trimmed
1 t salt
1/2 t pepper
3-4 T EVOO
1/8 lb. bacon, diced
1 garlic clove, minced
3/4 cup good dry red wine; Burgundy or Chianti
1 cups beef stock
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1 T tomato paste
1 sprig fresh thyme
1/2 lb. pearl onions, peeled
4 carrots, cut diagonally into 1-inch-thick slices
3 T unsalted butter, at room temperature
2 T all-purpose flour
1/2 lb. mushrooms, thinly sliced
S & P for seasoning
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| Procedures: |
With a sharp knife, cut the fillet crosswise into 1-inch-thick slices, and salt and pepper on both sides.
In a large, heavy-bottomed pan on medium-high heat, sauté 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, sauté 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, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
[Hold point]
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 over cook. Season to taste and serve immediately. | |
| Notes: |
2022-09-10: an excellent batch made with beef tenderloin tips.
2021-05-28: Made from beef tenderloin tips.
2018-08-11: We used a 3lb tenderloin roast and omitted the pearl onions, freezing the leftovers for 4 future meals. Accompanied by squash casserole.
2017-10-05: Jerry & Linda Laws were here at the beginning of the October Ocean City weekend.
2016-03-25: For the two of us using leftover from a rib roast. With a baked potato
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01/13/2023 |
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