Fillet of Beef Bourguignonne (Ina Garten) Recipe

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Fillet of Beef Bourguignonne (Ina Garten)

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Ingredients:

Serving

1 (3-lb) filet of beef, trimmed
kosher salt and freshly ground black pepper, for seasoning plus 1 tsp salt and 1/2 tsp pepper
3 to 4 tbsp good olive oil
1/4 lb bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine , such as burgundy or chianti
2 cups beef stock
1 tbsp tomato paste
1 sprig fresh thyme
1/2 lb pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tbsp unsalted butter, at room temperature
2 tbsp all-purpose flour
1/2 lb mushrooms, sliced 1/4-inch thick ( domestic or wild)

Directions:

With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets 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 fillet 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 over cook. Season, to taste, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	533.71 Kcal (2235 kJ)
Calories from fat	312.95 Kcal
		% Daily Value*
Total Fat	34.77g	53%
Cholesterol	91.98mg	31%
Sodium	770.05mg	32%
Potassium	1009.34mg	21%
Total Carbs	18.99g	6%
Sugars	8.05g	32%
Dietary Fiber	3.78g	15%
Protein	27.29g	55%
Vitamin C	9.2mg	15%
Vitamin A	0.9mg	29%
Iron	2.8mg	15%
Calcium	58.9mg	6%

Amount Per 100 g
Calories	129.02 Kcal (540 kJ)
Calories from fat	75.65 Kcal
		% Daily Value*
Total Fat	8.41g	53%
Cholesterol	22.24mg	31%
Sodium	186.15mg	32%
Potassium	243.99mg	21%
Total Carbs	4.59g	6%
Sugars	1.95g	32%
Dietary Fiber	0.91g	15%
Protein	6.6g	55%
Vitamin C	2.2mg	15%
Vitamin A	0.2mg	29%
Iron	0.7mg	15%
Calcium	14.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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