30-Minute Filet Bourguignonne with Mashed Potatoes

  • LoriAnn13460 Posted: 11/11/12
    Worthy of a Special Occasion

    Fabulous! I was reluctant to sacrifice a piece of the filet but it was well worth it.Instead of bacon I used pancetta and I used a little honey instead of the sugar..

  • coyote36 Posted: 11/19/12
    Worthy of a Special Occasion

    Surprisingly delicious! The only thing I'd change for next time is to saute the pearl onions in butter to get them caramelized. Microwaving made them mushy and flavorless. Will definitely make again!

  • combatTVgirl Posted: 02/04/13
    Worthy of a Special Occasion

    This was delicious! My husband is unfortunately allergic to mushrooms, so I had to improvise. I threw in a 12-oz bag of pre-cut butternut squash, and about half a 12-oz bag of green beans. That wound up being too much; I think one cup of each would have been sufficient. I didn't care for the pearl onions; they came out tough. I think a 3/4 cup of chopped Spanish sweet onions, sauteed with the bacon, would probably be just as good. I might try the leeks as well. Still, the three of us devoured this, there are hardly any for leftovers. I also added a few drops of artificial smoke since I had to replace the mushrooms. This was awesome! We will definitely make it again!

  • EmmaLee75 Posted: 03/10/13
    Worthy of a Special Occasion

    Second time making this, this time I added 2 chopped carrots. Love the rich taste of the gravy. This recipe is definitely a keeper. One caution - take note of the portion size and calories. My husband and I ended up splitting the pot at approx 800 calories each. (should serve 4). next time I will eat the right portion size with a salad.

  • katefelix Posted: 12/29/12
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    A little bit of work, but quick compared to the traditional recipes,well worth it. Excellent!

  • marybeth123 Posted: 01/20/13
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    This was a delicious quick alternative to the long simmering beef bourguinonne that I usually make but I did make a few modifications to get the full flavor I love from my signature recipe. First, I tossed the filet pieces in a bit of seasoned flour. After browning, I deglazed the pan with warm cognac to loosen the browned bits and poured it over the meat. Second, I carmelized the pearl onions and some carrots in a little butter and agave. Third, I added a bay leaf along with the wine. Finally, I used a teaspoon of Williams Sonoma beef demi glace at the end and a little Napa Style sundried tomato and garlic gray salt. The only change I will make next time is to add some leeks. The flavor was rich and satisfying and in a fraction of the time it takes to make the original. I will make this over and over again!

  • Tracycoleman Posted: 11/18/12
    Worthy of a Special Occasion

    My husband loved this and so I did I! I bought high quality meat from Whole foods and it was well worth the price. My husband was cutting the meat with his fork. Will make again for another date night with hubby. I also had Red Chard in the refrigerator and I made the swiss Chard with Creme fraiche recipe with this.

  • anaorange Posted: 02/25/13
    Worthy of a Special Occasion

    This was truly outstanding. I also caramelized the onions in a little butter, as other reviewers noted. It had such a great depth of flavor. Not sure why this isn't rated as a 5-star recipe on the site. Will definitely make again!

  • Tweetle Posted: 11/06/12
    Worthy of a Special Occasion

    Had to make it without the onions as my husband cannot tolerate, still full of flavor and very satisfying.

  • gnicole Posted: 01/07/14
    Worthy of a Special Occasion

    Lots of flavor. Very easy. I will definitely make this again.

  • jdyhff Posted: 01/22/14
    Worthy of a Special Occasion

    Absolutely wonderful. This can be done in the time allotted, but tastes like it took all afternoon! I would not change anything. Will definitely make it again.

  • melendbm Posted: 09/01/13
    Worthy of a Special Occasion

    Outstanding!! My family loves steak and potatoes and they thought they had died and gone to heaven with this one. It is fairly easy to prepare (but a weekend, not week day meal) and the results are fabulous.

  • bendercath Posted: 01/07/14
    Worthy of a Special Occasion

    My family really loved this, just the perfect comfort food on a chilly winter evening. I didn't have any bacon, so I skipped that part and the flavor was still rich and delicious. I used fresh pearl onions, boiling them to remove the skins and then I took the advice of others and sautéed them to caramelize them. Yum again. The mashed potatoes were the perfect accompaniment. I have made beef burgundy in the crock pot tons of times, but I prefer this dish without question. So did my family!

  • KarenO247 Posted: 11/11/13
    Worthy of a Special Occasion

    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.

  • whatever123 Posted: 01/04/14
    Worthy of a Special Occasion

    The flavour was good, very rich tasting, and my husband didn't even notice is was a "light" recipe. However, it was tough to get all of the cubes of meat cooked evenly. A couple were quite rare-some were slightly over. I'd make this again, but simply serve it as steak. Much easier to to get the desired done-ness this way. I know it doesn't sound like rocket science to cook the cubes evenly, perhaps if I had been paying more attention to the order in which I'd put them on the pan, I'd have done better. Steaks sounds easier, and since the cubes don't benefit at all from any kind of marinating in the sauce, I think the same effect can be achieved without cubing the meat. I'll keep this recipe handy, as it really was tasty.

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