Beef Bourguignonne-Topped Potatoes

Very good dish and so simple! I made just half the recipe and roasted some zucchini and carrots in the oven while baking the potatoes. I also used a good sirloin from our farmer's market in place of the more expensive tenderloin, but otherwise my only change was to substitute herbes de provence for the thyme since thyme can be overwhelming and I wanted a more varied herb note. Can't believe such flavor came about so quickly!

Great flavors and very satisfying. We have it several times during the cold months. It could be dressed up for a special occasion, but I find it a good everyday dish along with a salad.

This was absolutely delicious and makes an excellent "pantry" meal. I made a few changes to accommodate the contents of my own pantry -- or lack thereof! I didn't have shallots, so substituted a touch of onion powder in the butter; used top sirloin instead of tenderloin as it was less expensive; used canned mushrooms instead of fresh because that was all I had; and substituted non-alcoholic merlot instead of wine. The results were fantastic! Instead of serving atop baked potatoes, I spent a little extra time to smash the freshly cooked potatoes. Again, a great meal that came together very quickly but tasted like it has been simmering for hours. Highly recommended!

I have made this recipe many times and it is always a winner. If you get all your ingredients together ahead of time, it takes less than 10 minutes to prepare. An easy week-night meal.