Beef Bourguignonne Recipe

Ingredients for Beef Bourguignonne

• Filet Of Beef
• Kosher Salt
• Fresh Ground Black Pepper
• Salt and pepper to taste
• Pepper
• Olive Oil
• 6 slices bacon, diced
• Garlic Cloves
• Dry Red Wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• Fresh Thyme
• White Pearl Onion
• 1 cup carrots, peeled and sliced
• Unsalted Butter
• All Purpose Flour
• Mushroom

How to Make Beef Bourguignonne

1. Pat beef slices dry with paper towels. Season generously with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of oil. Sear beef in batches until browned on both sides, about 2-3 minutes per side. Remove and set aside.
3. Add diced bacon to the pot and cook over medium-low heat until crispy, about 5-7 minutes. Remove bacon and set aside, reserving bacon fat.
4. Leave 2 tablespoons of bacon fat in the pot. Add minced garlic and cook for 30 seconds until fragrant.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook for 1 minute.
6. Stir in beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
7. Add pearl onions and carrots to the pot. Simmer uncovered for 20-30 minutes, or until vegetables are tender and sauce has reduced slightly.
8. In a small bowl, whisk together 2 tablespoons of butter and flour until smooth. Gradually whisk into the sauce. Simmer for 2 minutes to thicken.
9. In a separate skillet, heat 1 tablespoon of butter and 1 tablespoon of oil. Sauté sliced mushrooms until browned and tender, about 10 minutes.
10. Add the seared beef, cooked bacon, and sautéed mushrooms to the pot with the sauce and vegetables.
11. Gently heat through for 5-10 minutes, ensuring the beef is heated but not overcooked. Do not boil.
12. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley (optional).