This is probably one of the most flavorful "boeuf bourginon" recipes I've ever come across.
I love one-pot meals. Meat, veggies, aromatics, and juices all mixed together, flavoring more overnight. They make great weekday meals when prepped on a Sunday evening.
This week, we are repeating a dish we had only a couple of weeks ago. It was so delicious.
Ingredients:
3-pounds filet of beef, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 slices of bacon, diced
3 cloves of minced garlic
1.5 cups of red wine
2-3 cups of water
2-3 teaspoons of beef paste
1 tablespoon of tomato paste
1 tablespoon of dried thyme
5 cippolini onions or pearl onions
8-10 carrots, cut diagonally into 1/2-inch thick slices
3 tablespoons unsalted butter
2 tablespoons flour
1/2 pound mushrooms, sliced
Cut fillet crosswise into 1/2-1 inch thick slices. Salt and pepper generously both sides. In a searing pan, at medium-high heat, sear both sides of beef in 2-3 tablespoons of olive oil until browned on outside and still rare on inside; about 2-3 minutes on each side. Remove from pan and set on platter.
In same pan, saute baconon medium heat until crisp. Remove from pan and set on platter. Drain all the fat, except 2 tablespoons, from the pan. Add garlic and cook for 30 seconds.
Deglaze pan with wine, cook on high for 1 minute, scraping bottom of pan. Add water and beef paste (can be substituted with beef stock), tomato paste, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring to boil and cook uncovered on medium-high heat for 5-10 minutes. Add onions and carrots, simmer uncovered for 15-20 minutes, or until sauce is reduced and veggies are cooked.
With a fork, mash 2 tablespoons of butter with flour into a paste and whisk it gently into the sauce. Simmer for a few minutes to thicken.
Meanwhile, saute mushrooms separately in 1 tablespoon of butter and 1 tablespoon of olive oil until browned and tender.
Combine beef, bacon, mushrooms, and vegetables. Cover and reheat. Season to taste and serve immediately or cool before placing in fridge.
Waiting for mushrooms to brown before combining the ingredients.
I love one-pot meals. Meat, veggies, aromatics, and juices all mixed together, flavoring more overnight. They make great weekday meals when prepped on a Sunday evening.
This week, we are repeating a dish we had only a couple of weeks ago. It was so delicious.
Ingredients:
3-pounds filet of beef, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 slices of bacon, diced
3 cloves of minced garlic
1.5 cups of red wine
2-3 cups of water
2-3 teaspoons of beef paste
1 tablespoon of tomato paste
1 tablespoon of dried thyme
5 cippolini onions or pearl onions
8-10 carrots, cut diagonally into 1/2-inch thick slices
3 tablespoons unsalted butter
2 tablespoons flour
1/2 pound mushrooms, sliced
Cut fillet crosswise into 1/2-1 inch thick slices. Salt and pepper generously both sides. In a searing pan, at medium-high heat, sear both sides of beef in 2-3 tablespoons of olive oil until browned on outside and still rare on inside; about 2-3 minutes on each side. Remove from pan and set on platter.
In same pan, saute baconon medium heat until crisp. Remove from pan and set on platter. Drain all the fat, except 2 tablespoons, from the pan. Add garlic and cook for 30 seconds.
Deglaze pan with wine, cook on high for 1 minute, scraping bottom of pan. Add water and beef paste (can be substituted with beef stock), tomato paste, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring to boil and cook uncovered on medium-high heat for 5-10 minutes. Add onions and carrots, simmer uncovered for 15-20 minutes, or until sauce is reduced and veggies are cooked.
With a fork, mash 2 tablespoons of butter with flour into a paste and whisk it gently into the sauce. Simmer for a few minutes to thicken.
Meanwhile, saute mushrooms separately in 1 tablespoon of butter and 1 tablespoon of olive oil until browned and tender.
Combine beef, bacon, mushrooms, and vegetables. Cover and reheat. Season to taste and serve immediately or cool before placing in fridge.
Waiting for mushrooms to brown before combining the ingredients.
Done.
Ready for a quick weeknight reheat, served with (purchased!) freshly baked french bread or rolls.
Ready for a quick weeknight reheat, served with (purchased!) freshly baked french bread or rolls.
Sunday, February 26, 2012 |
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