This is one of the best, if not the best, recipe I've come across in a long time. My son asks me to make it every time he comes home from college and I double the recipe so there is plenty for everone to have seconds. We don't care for mushrooms, so I leave those out. Also, when I first made this recipe, I didn't want a tomatoey taste so I also omitted the tomato paste and my family loves it that way.
30-Minute Filet Bourguignonne with Mashed Potatoes
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.
More From Cooking Light
Total: 30 Minutes
- Calories: 382
- Fat: 13.4g
- Saturated fat: 6.2g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 0.7g
- Protein: 31.1g
- Carbohydrate: 28.4g
- Fiber: 2.7g
- Cholesterol: 91mg
- Iron: 3.5mg
- Sodium: 505mg
- Calcium: 65mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note