Favorite Fall Meal | Filet of Beef Bourguignon


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Maybe it is my upcoming trip to Paris, or maybe its fall in New York (which happens to be in my opinion New York’s best season) but right now I am loving cooking classic recipes that afterwards make you want to curl up on the sofa with a glass of red wine.

I love Ina Garten – I own all her cookbooks and this recipe I think is one of her stand outs (written out below). A few things make this perfect for a fancy, I want to knock everyone socks off, dinner party. I prefer the filet that can be cooked to medium rare and seems a little more sophisticated than the more typical beef bourguinon. The great thing about this recipe is it can should be made the day before – all the flavors come together and make it perfect- and then slowly reheated while your guest are enjoying cocktails allows your to relax and have fun with your friends and not hunched over a hot stove. Another bonus on this improved fresh update on a classic is that it does not take long to prep and make, but the finished product is close to perfection!

Filet of Beef Bourguignon
Serves 6 to 8

1 3-POUND filet of beef, trimmed

3 to 4 TABLESPOONS good olive oil

1/4 POUND bacon, diced

2 garlic cloves, minced

1 1/2 CUPS good dry red wine, such as a Burgundy or Chianti

2 CUPS beef stock

1 TABLESPOON tomato paste

1 SPRIG fresh thyme

1/2 POUND pearl onions, peeled (I blanche them for a minute or two in boiling water to make them easier to peel)

8 TO 10 carrots, cut diagonally into 1-inch-thick slices

3 TABLESPOONS unsalted butter at room temperature

2 TABLESPOONS all-purpose flour

1/2 POUND mushrooms, sliced 1/4 inch thick (domestic or wild)

With a sharp knife, cut the filet crosswise into 1 or 1 1/2 inch-thick slices (or really whatever you prefer!). 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 tablespoons 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.

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.

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. With a sharp knife, cut the filet crosswise into 1-inch-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 tablespoons 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.

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.

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.] *if you are choosing against my recommendation to eat it right away and can’t be bothered to wait*

Let the dish cool on the stove covered for an hour or so and place it covered into the fridge. The next day take the dish out of the fridge an hour before you want to serve it. When you are ready to serve, heat the filet and the sauce over low heat for roughly 15 minutes, until heated through.

Serve with some red wine and baguette – Bon Appetit!

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