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Cooking Time
1 h.
Serves
4
Difficulty
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About This Recipe
Interestingly, beef bourguignon in red wine has never officially been considered a specialty of Burgundy cuisine. No one knows exactly when the recipe for this world-famous dish first appeared, but it was first mentioned in 1878 in the "Sentimental Guide for Foreigners in Paris." So where did the term "bourguignon" in the name come from? The answer is simple: Burgundy has long been renowned for both cattle breeding and winemaking. Therefore, the combination of beef and red wine was automatically associated with this region of France, despite the dish being more popular in Paris. Over many decades, the recipe for beef bourguignon has developed numerous variations. Traditionally, the dish is not made from prime cuts of beef but from tougher parts of the carcass that require long braising—about 3 hours. However, few people today have the patience for such a process, but good meat is readily available. For those who want a tasty, quick, yet still "bourguignon" dish, we offer a recipe based on beef tenderloin. This will save time threefold, and the taste will be delightful.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 18
Serves:
beef tenderloin - 800 g
Dry red wine - 500 ml
Beef broth 1 cup - 200 ml
Carrot 1 pc. - 100 g
Onion - 100 g
Tomatoes 2 pcs. - 300 g
Refined olive oil 2 tbsp. l. - 30 ml
Flour - 10 g
Black peppercorns - 6 pcs.
Thyme (thyme) - 1 bunch
Garlic - 1 clove
Bay leaf - 1 pcs.
Raw smoked bacon - 150 g
Small champignons - 175 g
Butter for greasing finished flatbreads - 30 g
Shallot - 175 g
Salt - to taste
Ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
271г
🍚
Carbohydrates
392г
🥩
Protein
281г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the beef into 4 portions. Heat olive oil in a large saucepan. Fry the beef pieces on all sides until golden brown. You can do this in two steps - two pieces at a time. Transfer the meat to a platter, season with salt and pepper, and set aside.
Step 2
Peel the onion, garlic and carrots, cut into small pieces as desired. In the same pan where you fried the meat, fry the vegetables for 5-7 minutes. Cut the tomatoes into slices, add to the vegetables, simmer for 5 minutes, stirring.
Step 3
Add wine, beef broth, bay leaf, peppercorns and thyme to the pan with the vegetables. Bring to a boil and simmer over low heat for 20 minutes.
Step 4
Return the browned tenderloin pieces to the pan. Let the sauce boil, reduce the heat to low, cover the pan with a lid and simmer the meat in the wine for about 20 minutes.
Step 5
For the garnish, peel the shallots, place the onions in boiling water for 5 minutes, then drain in a colander. If the mushrooms are too large to use whole, cut them into 2 or 4 pieces.
Step 6
Cut the bacon into small slices, place in a cold frying pan, and place over moderate heat to render the fat. When there is enough, add mushrooms and onions to the bacon. Fry over medium heat, stirring, for about 10 minutes until the onions and mushrooms brown. Season with salt and pepper, but remember that the bacon is already salty.
Step 7
Remove the finished pieces of tenderloin from the pan into a bowl, cover it with a lid and leave in a warm place. Strain the wine sauce through a sieve into a small saucepan. Pieces of vegetables and spices from the sauce will no longer be needed.
Step 8
Place the saucepan with wine and meat sauce on low heat and simmer for another 10-15 minutes. Mix softened butter with flour and add carefully to the sauce, stirring constantly. The sauce will thicken and become oily. Take a sample and add salt to the sauce if required.
Step 9
Place the meat on plates and add fried shallots, mushrooms and bacon, and pour over the thick wine sauce. You can also serve boiled potatoes or mashed potatoes with the dish.
Enjoy your meal!
Follow the instructions step by step