Beef Tenderloin “Bourguignon”

Ottawa region prepared meals

Ottawa region prepared meals offer Beef Tenderloin Bourguignon also called Beef Bourguignon and Boeuf a la Bourguignonne, is a well known traditional French Classic. So the dish originate from the Burgundy region of France. But in my recipe I used Beef Tenderloin which is marinated in red wine with spices and fresh herbs. 

Ingredients: Beef tenderloin, Red Wine, Beef stock, Carrots, Mushrooms, Pearl onions, green peas, potatoes. 

Wine suggestions: Red Burgundy is the traditional match for Beef tenderloin “Bourguignon”.

 A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.

Read More:

Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Suggestion for a recipe:  Ottawa region Prepared Meals Delivery Service to your door. 1FREE Meals on your first order.

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a small bowl, combine the butter and flour. Set aside. In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate. In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper. Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.

Another Beef Bourguignon recipe Suggestion: