Best 3 Filet Of Beef Bourguignon Recipes

Welcome to the delectable world of Filet of Beef Bourguignon, a classic French dish that combines the richness of beef with the robust flavors of red wine and aromatic vegetables. This hearty and comforting stew is a symphony of textures and flavors, perfect for a special occasion or a cozy dinner with loved ones. Our comprehensive guide takes you through three variations of this timeless dish, each offering a unique culinary experience.

1. **Classic Filet of Beef Bourguignon**: Embark on a culinary journey with the traditional recipe, where tender beef tenderloin is braised in a flavorful broth of red wine, beef stock, and aromatic vegetables. This classic version delivers a rich and complex taste profile that is sure to impress.

2. **Slow Cooker Filet of Beef Bourguignon**: For those who prefer a hands-off approach, the slow cooker version is a lifesaver. Simply combine all the ingredients in your slow cooker and let it work its magic over several hours. The result is a fall-apart tender beef stew that is packed with flavor.

3. **Red Wine Braised Short Ribs**: If you're looking for a more affordable cut of meat, try our Red Wine Braised Short Ribs. This recipe uses succulent short ribs that are braised in a similar red wine sauce, resulting in a tender and flavorful dish that is sure to satisfy.

Each recipe provides detailed instructions, a comprehensive ingredient list, and helpful tips to ensure your Filet of Beef Bourguignon turns out perfectly. Whether you're a seasoned cook or a novice in the kitchen, our guide will empower you to create this iconic dish with confidence. So, gather your ingredients, prepare your taste buds, and let's dive into the culinary adventure that is Filet of Beef Bourguignon.

Here are our top 3 tried and tested recipes!

FILET OF BEEF BOURGUIGNON

Filet of Beef Bourguignon image

Provided by Ina Garten

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
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 Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
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)

Steps:

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, saute 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, saute 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, saute 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.

FILET OF BEEF BOURGUIGNON

Filet of Beef Bourguignon image

Make and share this Filet of Beef Bourguignon recipe from Food.com.

Provided by MsPia

Categories Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs filet of beef, trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1/4 lb bacon, diced
2 garlic cloves, minced
1 1/2 cups dry red wine, Burgundy
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 lb pearl onions, peeled
8 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons butter, room temperature
2 tablespoons all-purpose flour
1/2 lb mushroom, sliced 1/4-inch thick (domestic or wild)

Steps:

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.

Nutrition Facts : Calories 1003.3, Fat 77.7, SaturatedFat 29.3, Cholesterol 187.4, Sodium 974.1, Carbohydrate 17.4, Fiber 3.4, Sugar 6.7, Protein 46.6

BEEF BOURGUIGNON

Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Steps:

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Tips:

To ensure the best flavor, use high-quality beef fillet.
Trim any excess fat from the beef fillet before cooking.
Sear the beef fillet in a hot pan to create a flavorful crust.
Use a good quality red wine for the sauce, such as a Burgundy or Cabernet Sauvignon.
Add plenty of vegetables to the sauce, such as carrots, onions, and mushrooms.
Simmer the sauce for at least 2 hours to allow the flavors to develop.
Serve the beef fillet bourguignon with mashed potatoes, egg noodles, or rice.

Conclusion:

Beef fillet bourguignon is a classic French dish that is perfect for a special occasion. It is a delicious and elegant dish that is sure to impress your guests. With its tender beef, flavorful sauce, and hearty vegetables, beef fillet bourguignon is a dish that is sure to please everyone at the table. So next time you are looking for a special dish to make, give beef fillet bourguignon a try. You won't be disappointed.