Filet of Beef Bourguignon
adapted from The Barefoot Contessa Cookbook
If you are a fan of Ina Garten's cooking show and cookbooks, you are going to like her recipe for Beef Bourguignon. This classic recipe traditionally calls for stewing the beef which takes forever so Ina decided to try using a quick sauté method. It takes less time and according to the Barefoot Contessa, "it is fresher than the original"
What else is great about this recipe? - You can make it the day before and refrigerate it right in the pan you cooked it. When you are ready to serve, just reheat it over low heat for 10 to 15 minutes.
The original recipe requires two cups of beef stock. We have adapted it to use 1 ounce of Glace de Viande Gold (beef & veal stock) reconstituted in 2 cups hot water. Of course you can make your own homemade stock, but the Glace de Viande is a great alternative because of flavor, cost effectiveness and tremendous shelf life.
Ingredients:
- 1 - 3 pound filet of beef, trimmed
- Salt & Pepper
- 4 tablespoons olive oil
- 1/4 lb bacon, diced
- 2 garlic cloves, minced
- 1 1/2 cups dry red wine
- 2 cups beef stock (We recommend 1 oz. Glace de Viande Gold reconstituted in 16 oz. hot water)
- 1 tablespoon tomato paste
- 1 sprig of fresh thyme
- 1/2 pound pearl onions, peeled
- 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
Procedure:
Cut the filet crosswise into 1-inched thick slices. Season with Salt and pepper on both sides. In a large, heavy bottomed pan on medium high heat, sauté the slices of beef in batches with 3 tablespoons of olive 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 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 of salt and 1/ teaspoon of 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 25 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.
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