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Fillet of beef bourguignonne
Fillet of beef bourguignonne
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Impressively braised beef in red wine makes this French dish a standout meal.
Ingredients:
  • 80ml olive oil
  • 1-1 1/2 beef fillet, well trimmed
  • 120g mild pancetta*, diced
  • 500ml red wine
  • 60ml mushroom
  • 500ml beef stock
  • 22.20 gm tomato paste
  • 2 sprigs thyme, chopped
  • Bunch of Dutch baby carrots, ends trimmed, blanched (halved if large)
  • 12 small brown onions, blanched, halved
  • 20.00 ml plain flour
  • 60.00 gm butter
  • 200g small Swiss brown mushrooms or shiitake mushrooms, sliced
  • Finely chopped parsley, to garnish
Instructions:
  • Heat half of the oil in an ovenproof casserole over high heat. Brown the beef fillet on all sides, then transfer to a plate and set aside.
  • - Heat oil in casserole over medium heat. Sauté pancetta until crispy, about 5 minutes. Transfer to paper towel-lined plate. - Leave 2 tablespoons of fat in casserole. Quickly sauté garlic. Add red wine, porcini mushrooms with liquid, stock, tomato paste, and herbs. Season with salt and pepper. Bring to a boil, then simmer for 15 minutes. - Strain sauce, discard solids except mushrooms. Return sauce to casserole and cook for 5 minutes until slightly thickened. - Add meat, carrots, and onions to the sauce. Simmer over low heat for 10 minutes for rare meat (adjust cooking time as desired).
  • Place the meat on a platter, cover loosely with foil, and let it rest. Mash flour with 1 tablespoon of butter using a fork, then whisk gently into the sauce and cook over low heat for 2 minutes. Saute the mushrooms with the remaining butter in a separate pan over medium heat, then add them to the sauce. Season to taste. Arrange the fillet on a serving platter with the vegetables. Drizzle a bit of sauce over the beef, sprinkle with parsley, and serve the rest of the sauce on the side.

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