By Isabel Minunni
One of my favorite recipes to serve on a special occasion, especially Christmas Eve is my rendition of Beef Burgundy (Beef Bourguignon). I use filet mignon and strain the sauce to make a more refined texture. This recipe is such a hit, it is now a tradition!
Bacon Wrapped Filet Mignon with Beef Burgundy Sauce
Prep Time: 25 min Cook Time: 45 min. Serves 6
10 Slices bacon-divided
6 filet mignon steaks
2 tablespoons plus I teaspoon salt-divided
2 tablespoon plus 1 teaspoon fresh ground pepper - divided
½ cup plus 3 tablespoons flour - divided
1 large carrot - sliced
1 large onion-sliced
2 cloves garlic-minced
2 cups good quality dry red wine
3 cups beef broth
2 tablespoons tomato paste
1/8 teaspoon dried thyme
1 ½ pound fingerling artisan potatoes - washed
2 cups frozen pearl onions
3 cups sliced mushrooms
3 tablespoons butter-room temperature
2 large shallots for garnish - optional
3 tablespoon dried parsley for garnish - optional
Dice 4 slices of bacon. In a large Dutch oven on medium heat, cook bacon, stirring often until browned and crispy. Scoop cooked bacon out with slotted spoon and drain on paper towel. Taking the 2 tablespoons salt and pepper and ½ cup flour, evenly season filet with salt and pepper then coat evenly with flour on both sides. Take the remaining bacon and wrap each filet with bacon and secure each with tooth pick. In the same Dutch oven on medium heat, brown the bacon on all the fillets, then sear steaks on each side, cook in batches as not to over crowd pan. Remove filets from Dutch oven and place on an oven safe shallow baking dish, or cookie sheet. Set aside.
Add carrots into the Dutch oven and cook for a couple of minutes, stirring occasionally. Add in onions continue to cook until onions are starting to soften. Mix in garlic and cook for another minute. Deglaze pan with wine, let wine cook for a couple of minutes then add broth, tomato paste, thyme and 1 teaspoon salt and pepper and cooked bacon. Cover and simmer for 20 minutes. Carefully strain sauce with mesh sieve. Place the strained sauce back into Dutch oven and place in potatoes, cook on medium low heat until potatoes are tender (about 15-17 minutes).
Preheat oven to 350 degrees.
Place steaks in preheated oven and continue to cook until medium rare (internal temperature of 130 degrees) take out of oven. Remove tooth picks and let steaks rest for 10 minutes.
In a medium non stick skillet on medium heat, cook mushrooms, stirring occasionally until the moisture comes out of the mushrooms and they are tender (about 7-10 minutes).
Add cooked mushrooms, pearl onions into the Dutch oven, bring to a light boil. In a small bowl mix together the remaining flour and butter with fork. Whisk in flour butter mixture into sauce and cook for about a minute or until thickened.
Optional: Slice shallots into thin rounds and separate rings. In a small pot with oil heated to 350 degrees fry shallots until golden brown. Remove from oil and drain on a paper towel.
Place the desired amount of sauce onto serving plates or platter, top with filets, arrange potatoes, mushroom and onions around filets and garnish with shallots and dried parsley if desired. Serve and enjoy!