I LOVE BEEF…….there I said it loud and proud. Nothing tastes better that a beautiful piece of beef tenderloin, filet mignon…….I’m drooling just typing the words. Not to mention that Beef Bourguignon for Two is so French sounding. One thing you must know about me is I have a complete fascination with the Eiffel Tower. I have pictures of it, figurines of it, I even have a large tattoo of it. My dream come true would be to see the Eiffel Tower in person with my wonderful husband. So making this dish conjures up a sense of a romantic French Bistro where the view is the Eiffel Tower….candle light……wine…….if I still drank …..I am proud to say I am 4 years sober…….sounds of music in the background….sigh…………OK snap back to reality.
This dish really is wonderful and my version is easy to prepare, so you aren’t spending all of your “Date Night” in the kitchen. Making it for two also makes the cost more reasonable because lets face it a piece of beef tenderloin or filet mignon is not cheap. But compared to the price you would pay for a round trip to France…..its quite cheap. So when your date deserves a really special treat, try my Beef Bourguignon, and take a short trip to France at home.Print
A special meal for your special date.
- 1 pound filet mignon, trimmed
- 1 teaspoon garlic pepper
- 2 tablespoons olive oil
- 2 strips Applewood Smoked bacon, diced
- 1 garlic clove, minced
- 3/4 cups red wine
- 1 cup beef stock
- 2 teaspoons tomato paste
- 1 sprig fresh thyme
- 1 cup pearl onions (I use frozen)
- 4 carrots, cut diagonally into 1-inch-thick slices
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoons all-purpose flour
- 1 cup baby portabella mushrooms, sliced 1/4-inch thick
- Salt & Pepper
- Cooked Egg Noodles or Mashed Potatoes
- With a sharp knife, cut the filet into 1-inch-pieces. Sprinkle the pieces with 1 teaspoon garlic pepper. In a large, skillet on medium-high heat, saute the pieces of beef in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes turning to brown a lll sides. Remove the meat from the pan and set aside.
- In the same pan, saute the bacon on medium-low heat until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 1 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 5 minutes. Add the pearl onions and carrots and simmer covered for 10 minutes, uncover and cook an additional 10 until the sauce is reduced and the vegetables are cooked.
- With a fork mash 1 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 the remaining1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the pieces of filet, 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 with cooked egg noodles or mashed potatoes.