From Barefoot Contessa Cookbook by Ina Garten, found at Barefoot Contessa
I made this as a little celebration for a friend. I wanted something warm and filling. This dish really hit the spot. It is super yummy. I made it last night and finished the last 15 minutes of cooking today for a late lunch. It does take a bit of time, not so much as beef bourguignon but still about 2 hours. I substituted butter substitute for the required butter, used a fat free beef broth, a pinot noir from Burgundy, and served it with crusty french bread. The final product is just as tasty but with a little less guilt :)
Ingredients
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)
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
6. 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.
I made this as a little celebration for a friend. I wanted something warm and filling. This dish really hit the spot. It is super yummy. I made it last night and finished the last 15 minutes of cooking today for a late lunch. It does take a bit of time, not so much as beef bourguignon but still about 2 hours. I substituted butter substitute for the required butter, used a fat free beef broth, a pinot noir from Burgundy, and served it with crusty french bread. The final product is just as tasty but with a little less guilt :)
Ingredients
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)
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
6. 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.
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