Wednesday, June 01, 2005
Fillet of Beef Bourguignon
This is an updated old classic recipe. Originally stewing the beef can take a very long time, but on this recipe it based on quickly sauteed filets of beef. It cooks in quarter of the time and it's fresher than the original. It even taste better on the second day, so you can make it ahead and reheat it before dinner.
3 lb fillet of beef, trimmed
Kosher salt ( taste better but you can use what ever salt in your kitchen )
freshly ground black pepper
4 Tbs good olive oil
1/4 lb bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine such as Burgundy or Chianti
---- Rule of tumb: if when you drink, it taste bad .Iit will taste bad when you cook it. So choose something that is not sweet but taste good.
2 Cups beef stock
1 Tbs tomato paste
1 sprig fresh thyme
1/2 lb pearl onions, peeled
---to peel the pearl onions easily, first blanch them for a minute in boiling water then peel. Or use any onion you have, no problem.
8 - 10 carrots, cut diagonally, into 3 inch thick slices
3 Tbs unsalted butter at room temperature
2 Tbs all-purpose flour
1/2 lb mushrooms, sliced half centimeter thick
With a sharp knife, cut the filet crosswise into 2.5 cm thick slices. Salt and pepper the filets on both sides. In a lage, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2-3 Tbs of oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.
In the same pan, saute the bacon on meium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 Tbs 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, scrapping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp salt, and 1/2 tsp 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 Tbs butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 Tbs butter and 1 Tbs oil for 10 minutes, until browned and tender.
Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheta gently for 5 - 10 minutes. Do NOT overcook. Season to taste and serve immediately.