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Bourguignon Plate

Beef Bourguignon for Two

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: dinner
  • Method: cook
  • Cuisine: French

Description

A special meal for your special date.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  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 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.
  4. 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.
  5. Meanwhile, saute the mushrooms separately in 1 tablespoon butter and the remaining1 tablespoon oil for about 10 minutes, until browned and tender.
  6. 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.

Keywords: filet mignon, bacon, red wine, carrots, pearl onions, egg noodles