Ingredients: |
Ingredients: 1 3-lb. filet of beef, trimmed (for our family I use a 4 lb. filet)
Kosher salt
Freshly ground black pepper
3 to 4 T. good olive oil
1/4 lb. bacon, diced
2 garlic cloves, minced
1 1/2 c. good dry red wine like a Chianti/Burgundy/Pinot Noir ( I use the whole bottle because We really like the gravy)
2 c. beef stock (I also double this)
1 T. tomato paste ( I double this, too)
1 sprig fresh thyme
1/2 lb. pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 T. unsalted butter at room temperature (I also double this since I doubled the above liquids)
2 T. all-purpose flour (I also double this)
1/2 lb. mushrooms, sliced 1/4 in. thick
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Directions: |
Directions:Cut the filet crosswise into 1 in. thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 T. oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter covered with foil.
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 T. 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 t. salt, and 1/2 t. 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 20-30 min., until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 T. butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 min. to thicken.
Meanwhile, sauté the mushrooms separately in 1 T. butter and 1 T. oil for about 10 minutes, until browned and tender.
Add the filet 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. |
This recipe for Beef Bourguignon is from