Beef Bourguignonne-Topped Potatoes

4 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
4 servings (serving size: 1 potato and 1 cup topping)
April 2000
RECIPE BY Cooking Light

Ingredients

  • 4 baking potatoes (about 1 1/2 pounds)
  • 2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter or stick margarine
  • 4 medium shallots, peeled and quartered
  • 1 teaspoon dried thyme
  • 1 teaspoon bottled minced garlic
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 cup beef broth
  • 1/2 cup dry red wine
  • Thyme sprigs (optional)

Nutritional Information

  • Calories 420
  • Caloriesfromfat 20%
  • Fat 8.9g
  • Satfat 4.1g
  • Monofat 3g
  • Polyfat 0.6g
  • Protein 26g
  • Carbohydrate 54.8g
  • Fiber 4.3g
  • Cholesterol 61mg
  • Iron 6.5mg
  • Sodium 777mg
  • Calcium 49mg

How to Make It

Step 1

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Step 2

While potatoes cook, combine beef, flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add beef mixture and shallots; stir-fry 5 minutes. Add thyme, garlic, and mushrooms; stir-fry 3 minutes. Add broth and wine; cook 5 minutes or until shallots are tender and sauce thickens, stirring frequently. Remove from heat.

Step 4

Split potatoes open with fork; fluff pulp. Spoon beef mixture evenly over potatoes. Garnish with thyme sprigs, if desired.

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Ratings & Reviews

EllenDeller's Review

AileenJ
October 21, 2013
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!

MTN326's Review

evemarie
August 08, 2010
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.

evemarie's Review

MTN326
January 17, 2010
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!

AileenJ's Review

EllenDeller
March 19, 2009
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.
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