30-Minute Filet Bourguignonne with Mashed Potatoes

Photo: Iain Bagwell; Styling: Mary Clayton Carl
An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.

Yield:

Serves 4 (serving size: 1/2 cup potatoes and about 3/4 cup stew)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 382
Fat 13.4 g
Satfat 6.2 g
Monofat 4.6 g
Polyfat 0.7 g
Protein 31.1 g
Carbohydrate 28.4 g
Fiber 2.7 g
Cholesterol 91 mg
Iron 3.5 mg
Sodium 505 mg
Calcium 65 mg

Ingredients

1 pound baking potato, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, quartered
1 garlic clove, finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sugar
2 teaspoons no-salt-added tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk
Fresh thyme sprigs (optional)

Preparation

1. Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.

2. While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.

4. Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.

5. Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

Note:

Deb Wise,

November 2012