Beef Bourguignonne

READY IN: 1hr 20mins
YIELD: 8 Fillets




  • 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.