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Fillet of Beef Bourguignon
7
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Ingredients
- 1 (1.35kg) fillet of beef, trimmed
- Salt and freshly ground black pepper for seasoning, plus 1 tsp salt and 1/2 tsp pepper
- 3 to 4 tbsp good-quality olive oil
- 110g bacon, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
- 2 garlic cloves, crushed
- 350ml good-quality dry red wine, such as Burgundy or Chianti
- 500ml beef stock
- 1 tbsp tomato puree
- 1 sprig fresh thyme
- 225g pearl onions or small shallots, peeled
- 8 to 10 carrots, cut diagonally into 2cm thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
- 45g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
- 2 tbsp plain flour
- 250g mushrooms, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced 1cm thick (domestic or wild)
Method
How to make Fillet of Beef Bourguignon
1) With a sharp knife, cut the fillet crosswise into 2cm-thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices of beef in batches with 2 to 3 tbsp 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.
2) 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 tbsp, from the pan. Add the garlic and cook for 30 seconds.
3) 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 puree, thyme, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes.
4) 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.
5) With a fork Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash 2 tbsp Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and the flour into a paste and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 tbsp Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and 1 tbsp oil for about 10 minutes, until browned and tender.
6) Add the fillet of beef Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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.
