Lovers Beef Burgundy Fillet Recipe 475

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BEEF TENDERLOIN WITH BURGUNDY SAUCE



Beef Tenderloin With Burgundy Sauce image

Whenever a friend of mine from college comes to visit, we always stay in one night and cook a fabulous meal for ourselves. This was the product of one of our cooking extravaganzas. The sauce is absolutely fabulous, so make sure you have some bread on hand to soak it all up, or serve with mashed potatoes and use it as a gravy.

Provided by RedBird1

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 beef tenderloin fillets, sliced 1 in. thick
3 -4 tablespoons olive oil
1/4 lb bacon
2 garlic cloves, minced
1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 lb white pearl onion
8 -10 carrots, sliced 1 inch thick
3 tablespoons unsalted butter, at room temperature
2 tablespoons flour
1/2 lb mushroom, sliced

Steps:

  • Heat 3 tbsp of oil in skillet over medium-high heat.
  • Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
  • In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
  • Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
  • Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
  • Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
  • Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
  • Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9

BEEF BOURGUIGNON



Beef Bourguignon image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 8 to 10 servings (makes 3 quarts)

Number Of Ingredients 15

Extra-virgin olive oil
4 bacon slices, cut into 3-inch strips
4 pounds beef chuck or round, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 cup Cognac
1 bottle dry red wine, such as Burgundy
5 cups low-sodium beef broth
Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth)
3 garlic cloves, chopped
1 pound white mushrooms, stems trimmed
3 cups blanched and peeled pearl onions
Pinch sugar
Fresh flat-leaf parsley, chopped, for garnish

Steps:

  • Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.
  • Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
  • In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through.
  • Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.

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

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.

LOVER'S BEEF BURGUNDY FILLET RECIPE - (4.7/5)



LOVER'S BEEF BURGUNDY FILLET Recipe - (4.7/5) image

Provided by Beefman-2

Number Of Ingredients 12

4 CUPS BURGUNDY WINE
1 1/2 CUPS CANOLA OIL
1 1/2 CUPS SOY SAUCE
2 CUPS OYSTER SAUCE
1 TBSP GARLIC MINCED
1 1/2 TSP OREGANO
8- 6 OUNCE FILET MIGNON
1/2 CUP BUTTER
1 TSP BURGUNDY WINE
1 TBSP MINCED SHALLOTS
1 TBSP MINCED GREEN ONIONS
1 TSP GROUND WHITE PEPPER

Steps:

  • IN A MEDIUM SAUCE PAN MIX TOGETHER WINE, OIL, SOY, OYSTER SAUCE, GARLIC, AND OREGANO, BRING TO A BOIL, REMOVE FROM HEAT AND CHILL. PLACE FILET MIGNON IN 9 X 13 BAKING DISH, POUR MARINADE OVER MEAT AND COVER TIGHTLY AND REFRIGERATE FOR MINIMUM OF 5 HOURS. IN A MEDIUM BOWL COMBINE BUTTER, WINE,SHALLOTS, GREEN ONIONS, AND WHITE PEPPER, MIX WELL, REFRIGERATE. PREHEAT OUTDOOR GRILL LIGHTLY OIL GRILL, PREHEAT OVEN TO 200 F GRILL FILETS TO DESIRED DONENESS TURNING ONCE, PLACE BACK IN EMPTY 9 X 13 PAN, DOLLOP WITH WINE BUTTER MIXTURE AND INTO HEATED OVEN TO MELT THE BUTTER. SERVE

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