How to make delectable fillet of Beef Bourguignon?

Fillet of Beef Bourguignon is a classic traditional recipe which is prepared by stewing the beef. This recipe is popular in America, but it was originated in France. Fillet of Beef Bourguignon is a dish that is based on fillets of meats, aromatics, and vegetables. It is a hot and salty dish to be prepared within a few minutes. It is tender and juicy. This specialty of the meat, after being cooked makes it popular and highly circulated in the states. Now, it is a household name there. Let’s have a look at the complete recipe to prepare the dish.

Complexity level:

Moderate

Time taken:

75 to 90 minutes

Ingredients:

1 fillet of well trimmed beef

110 g diced bacon

2 crushed garlic cloves

500 ml beef stock

1 table spoon tomato puree

22g g peeled pearl onion or shallots

1 sprig fresh thyme

2 table spoon plain flour

8 to 10 carrots diagonally cut in 1 inch size

350 ml good quality red wine such as burgundy or chianti

3 to 4 table spoon olive oil

Salt per taste

Fresh black peeper ground with salt

1/2 tea spoon peeper

45 g unsalted butter

250 g mushroom sliced into 1 cm thickness

Process:

1. First of all the fillet of beef needs to be cut into 2 cm slices.
2. Cut the beef fillet accordingly with a knife.
3. Add salt an peeper to the fillets from both sides.
4. Put a spacious pan on the stove to cook the slices.
5. Add oil to the pan.
6. Put the slices of fillets in batches to cook in high medium heat.
7. Cook the fillets in oil until they turn brown
8. Cook them at least 2 to 3 minutes per side.
9. Once the outer part turns brown and the inner part turn almost brown, replace the cooked fillets to a plate and keep them aside.
10. Add some more oil to the pan.
11. Put the bacon in the pan to cook them.
12. Cook the bacon in a low medium heat for 5 minutes.
13. Keep cooking the bacon until they turn crispy and the color becomes brown.
14. Replace the bacon to another plate and set them aside after being cooked.
15. Remove all the excessive oil from the pan.
16. Add only 2 table spoon oil to the pan.
17. Place it on the stove and put garlic in it to cook for 30 seconds.
18. Add some red wine to the pan and cook them on high heat for a minute.
19. Add the beef stock, tomato puree, thyme, 1 table spoon salt, 1/2 table spoon peeper to the pan.
20. Make this mixture boil by cooking it for about 10 minutes.
21. Do not cover the pan.
22. Remove sauce and return it to the pan.
23. Add the peeled onions and sliced carrots to the mixture.
24. Cook it in a simmer heat for about 20 to 30 minutes.
25. Cook until the sauce is dried and vegetables are cooked completely.
26. Prepare a paste by taking 2 table spoon of butter and flour.
27. Mix it well and cook in simmer until it gets thickened.
28. Cook the mushroom in another pan by adding butter and oil until it gets brown and tender.
29. Now add the mushrooms, the bacon, the fillets to the pan.
30. Add vegetables and sauce to the pan too.
31. Cover the pan and heat for about 10 minutes.
32. The fillet of Beef Bourguignon is ready now.