BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
BEEF TENDERLOIN WITH CREAMY BURGUNDY MARINARA
Steps:
- Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook asparagus, turning occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm.
- Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm.
- Season steaks, if desired, with salt and black pepper. Cook steaks in same skillet over medium-high heat, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. Add onions to skillet and cook 4 minutes or until golden.
- Stir in Sauce and cream and bring just to to the boiling point, stirring occasionally. Serve sauce over steak with asparagus over polenta.
BEEF TENDERLOIN WITH BURGUNDY SAUCE
Whenever a friend of mine from college comes to visit, we always stay in one night and cook a fabulous meal for ourselves. This was the product of one of our cooking extravaganzas. The sauce is absolutely fabulous, so make sure you have some bread on hand to soak it all up, or serve with mashed potatoes and use it as a gravy.
Provided by RedBird1
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 tbsp of oil in skillet over medium-high heat.
- Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
- In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
- Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
- Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
- Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
- Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
- Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.
Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
More about "beef tenderloin with burgundy sauce recipes"
STUFFED BEEF TENDERLOIN WITH BURGUNDY-MUSHROOM …
From southernliving.com
21 IDEAS FOR SAUCE FOR BEEF TENDERLOIN - BEST RECIPES …
From eatandcooking.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
Category DinnerCalories 1001 per servingTotal Time 1 hr 40 mins
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
WHAT SAUCE TO SERVE WITH BEEF TENDERLOIN (16 SAUCES)
From happymuncher.com
BEEF TENDERLOIN WITH MUSHROOM SAUCE – DIET DOCTOR
From dietdoctor.co.za
PEPPERED BEEF TENDERLOIN WITH MUSTARD AND HORSERADISH SAUCE
From findallrecipe.com
SLOW ROASTED BEEF TENDERLOIN WITH PORT WINE SAUCE
From recipelion.com
BEEF WELLINGTON FOR 6 WITH BURGUNDY WINE SAUCE FOOD
From homeandrecipe.com
TENDERLOIN ROAST WITH BURGUNDY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF TENDERLOIN BURGUNDY SAUCE - RECIPES - COOKS.COM
From cooks.com
BEEF TENDERLOIN | THE MODERN PROPER
From themodernproper.com
PAN SEARED BEEF TENDERLOIN STEAKS WITH A BURGUNDY CHOCOLATE SAUCE
From goodtaste.tv
BEEF TENDERLOIN WITH BURGUNDY SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
FILET MIGNONS WITH COGNAC-CREAM SAUCE RECIPE
From findallrecipe.com
TENDERLOIN OF BEEF BURGUNDY - RECIPES - COOKS.COM
From cooks.com
EASY BEEF TENDERLOIN ROAST RECIPE WITH CREAMY HORSERADISH SAUCE
From houseofnasheats.com
BEEF TENDERLOIN WITH MUSHROOM RED WINE SAUCE RECIPES
From newlyrecipes.com
TENDERLOIN ROAST WITH BURGUNDY SAUCE - RECIPE - COOKS.COM
From cooks.com
BEEF TENDERLOIN WITH BURGUNDY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SEAR ROASTED BEEF TENDERLOIN WITH COGNAC PEPPERCORN CREAM SAUCE
From findallrecipe.com
ROAST BEEF FILET WITH BURGUNDY SAUCE RECIPE
From recipefaire.com
PRIME RIB WITH HORSERADISH DIPPING SAUCE RECIPE
From southernliving.com
BEEF TENDERLOIN (WITH GARLIC BUTTER SAUCE) - COOKING CLASSY
From cookingclassy.com
#time-to-make #course #main-ingredient #preparation #main-dish #beef #meat #4-hours-or-less
You'll also love