Maybe I should start my introducing myself. My name is Natalie, I write this blog. I have not written in ages which makes me a sucky blogger as of late, and if you have moved on to some other foodie blog I don't blame you. However, I may just have the ticket to bring you allllllll back with restored faith.
When it comes to dinner parties, I tend to always be the one hosting. Other than family, I had yet to be treated to a home cooked meal by anyone else - until a couple weeks ago when hubs and I got the invite by one of our "couple" friends to join them for dinner and see their new lovely home. After a very impressive, homemade feast, I insisted on the recipe for her main dish of filet of beef bourguignon.
Barefoot Contessa my friends... - another culinary domestic goddess to be praised. While most of her recipes have one single secret ingredient - butter - this recipe is surprisingly toned down on the butter overload but nevertheless absolutely delicious. I made it for hubs and my parents and it was a total hit. Perfect for these cold months we have ahead of us.
Ingredients (Serves 6):
1 3-pound filet of beef, trimmed
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté 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 filets from the pan and set aside on a platter.
In the same pan, sauté 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, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
I decided to add some roasted potatoes to the dish to add a little starch into the mix as well - but the original recipe does not call for them.
Add the filet 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 overcook. Season to taste and serve immediately.
Enjoy!
xo Chef Natty
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