Beef Bourgignon with Fillet of Beef

February 07, 2014

Beef Bourgignon is a stew prepared with beef braised in red wine, traditionally red burgundy, and beef broth (stock), generally flavoured with garlic, onions and a bouquet garni with pearl onions and mushrooms added towards the end of cooking. I cooked this dish on Sunday for our meal but decided to use fillet of beef rather than braising steak, it made a lovely difference and took around 1 hour to cook.

4 fillets of beef – typical weight 150g-220g
6 shallots peeled and left whole
1tsbp garlic and ginger paste
4 large carrots cut diagonally into 1 inch thick slices
300g sliced mushrooms
3 tbsp. olive oil
200g smoked dry cure bacon lardons
2 tbsp. unsalted butter at room temperature
2 tbsp. plain normal flour
1 ¼ glass of really good red wine
500ml beef stock
1 tbsp. tomato puree
3 sprigs fresh thyme
Salt and pepper to taste

Heat up the olive oil in a cast iron large pan. Once heated cook the beef for 3 minutes on each side. Once browned remove the beef and set aside on a warm plate. In the same pan sauté the bacon lardons...
See the full directions on my site

Nutritions

Calories
313

Sodium
1006mg
41% DV

Fat
23g
36% DV

Protein
10g
21% DV

Carbs
23g
8% DV

Fiber
5g
20% DV