LOVER'S BEEF BURGUNDY FILET
One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'....
Provided by ttinkerbel
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 6h40m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
- Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
- In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
- Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
- Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
Nutrition Facts : Calories 882.9 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 73.8 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 3289.7 mg, Sugar 2.6 g
FILLET OF BEEF BOURGUIGNONNE
Provided by Ina Garten
Categories main-dish
Time 1h18m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
- In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
- Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
- With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
- Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.
FILET OF BEEF BOURGUIGNON
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
- In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
- Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
- With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
- Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.
QUICK AND EASY BEEF BOURGUIGNON
This Quick and Easy Beef Bourguignon is ready in a fraction of the time of the classic French dish, but it's still got all the flavor and melt-in-your-mouth tender beef!
Provided by Michelle / Now Cook This!
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Place the onions in a microwave-safe bowl; microwave on HIGH for 4 minutes; set aside.
- Cut the beef tenderloin into 2-inch cubes. Take one of the cubes and finely chop it along with the slice of bacon.
- Pat the beef cubes dry with a paper towel and season with salt and pepper. You want the beef cubes dry so that they sear and get a nice brown color in the pan. If they are wet, they will steam instead.
- Heat 1 tablespoon of the butter in a large skillet over medium-high heat (I use a 12-inch skillet). Make sure the pan is nice and hot before adding the beef. You need it to sear quickly so that it doesn't overcook.
- Add the beef cubes in a single layer, then leave them alone for a minute to a minute and a half until the bottoms are nicely browned. Turn them over and cook for another minute to minute and a half until nicely browned on the other side. Remove the beef cubes from the pan to a plate; set aside. Note: At this point, you just want to quickly get some nice color on the beef. It will finish cooking later on in the sauce. If you don't have a pan large enough to hold all the beef cubes in a single layer without overcrowding the pan, brown the beef in 2 batches (an overcrowded pan will cause the meat to steam rather than sear).
- Reduce the heat to medium. Add the chopped beef and bacon to the pan; cook, stirring occasionally, for 3 minutes until browned.
- Add 1 tablespoon of the butter to the pan along with the mushrooms; season lightly with salt and pepper. Sauté, stirring occasionally, for 5 minutes or until they have cooked down a bit and are lightly browned.
- Add the remaining tablespoon of butter to the pan along with the garlic, thyme, and sugar; sauté, stirring constantly, for 1 minute.
- Add the tomato paste; cook, stirring constantly, for 1 minute.
- Add the wine, stirring to scrape up any browned bits from the bottom of the pan. Increase the heat and bring to a boil; cook for 2 minutes or until the wine has reduced by half.
- Add the onions and the beef stock or broth. Bring to a boil; cook for 1 minute, stirring occasionally.
- In a small bowl, mix together the cold water and flour until smooth. While stirring, add the flour mixture to the pan. Bring back to a boil, if necessary, and cook for 1 minute, stirring constantly, until the sauce has thickened.
- Return the browned beef cubes to the pan along with any juices on the plate, Reduce the heat a bit and simmer until the beef is heated through to medium-rare (a warm, red center, internal temperature of 130°F to 135°F), about 2 to 3 minutes. Be very careful not to overcook the meat so it remains melt-in-your-mouth tender!Note: If you like your meat cooked more, go ahead and cook it to your desired level of doneness. Just know that it may not be as tender or as flavorful as cooking it to medium-rare or, at the most, medium (a warm, pink center; internal temperature of 140°F to 145°F).
- Taste the sauce and season with salt and pepper, if needed.
- Serve over mashed potatoes, boiled potatoes, or hot buttered egg noodles and garnish with additional chopped fresh thyme, if desired. Serve immediately.
Nutrition Facts : Calories 473 kcal, ServingSize 1 serving
BEEF BOURGUIGNON
Beef bourguignon is true comfort food.
Provided by Cheri Liefeld
Categories Main Course
Time 3h20m
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt, and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
- Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the shallotss. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
- Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, ladle over mashed potatoes.
Nutrition Facts : ServingSize 1 grams
FILET OF BEEF BOURGUIGNON
Make and share this Filet of Beef Bourguignon recipe from Food.com.
Provided by MsPia
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter.
- In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
- Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
- With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
- Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately.
Nutrition Facts : Calories 1003.3, Fat 77.7, SaturatedFat 29.3, Cholesterol 187.4, Sodium 974.1, Carbohydrate 17.4, Fiber 3.4, Sugar 6.7, Protein 46.6
FILET OF BEEF CORDON BLEU-STYLE RECIPE - (4.7/5)
Provided by rossboys
Number Of Ingredients 10
Steps:
- The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).
BOEUF BOURGUIGNON
If you're looking for a quicker, more economical version of boeuf bourguignon, this is it! This recipe is by Ina Garten. She uses beef chuck which makes this a more affordable meal; and it cooks in only an hour and a half. This tastes even better the next day, so you can make ahead if you prefer. Enjoy!
Provided by LifeIsGood
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches, in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac (stand back and ignite with a match to burn off the alcohol). Put the meat and the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove.
- Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste.
- Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
- Note: if the sauce is too thin, you can add more of the butter and flour mixture.
Nutrition Facts : Calories 909.9, Fat 60, SaturatedFat 23.9, Cholesterol 176.5, Sodium 812.8, Carbohydrate 26.9, Fiber 5, Sugar 10.7, Protein 43
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