Beef burgundy filet
Beef Burgundy Filet is a classic French dish featuring succulent beef fillet marinated in a rich blend of red wine, soy sauce, and oyster sauce. It's seared to perfection and served with a savory finishing sauce, making it an elegant choice for special occasions.
Cook time 20 min
Prep time 40 min
Ingredients:
32 fl oz red wine1/4 fl oz red wine
1.50 cups vegetable oil
1 cup soy sauce
1/2 cup oyster sauce
1 tbsp garlic
1.50 tsp dried oregano
48 oz beef fillet
1/2 cup salted butter
1 tbsp onion
1 tbsp onion
1 tsp white pepper
Beef Burgundy Filet, or Filet de Boeuf à la Bourguignonne, is a classic French dish that combines tender beef fillet with a rich, savory sauce made from red wine and other flavorful ingredients. This recipe brings a touch of elegance to any meal and is perfect for special occasions or a cozy dinner at home.
Instructions:
- In a large bowl, combine the red wine, soy sauce, oyster sauce, minced garlic, dried oregano, and vegetable oil. Stir well until all ingredients are thoroughly mixed.
- Place the beef fillet in a shallow dish or ziplock bag.
- Pour the marinade over the beef, ensuring it is well-coated.
- Cover the dish (if using a bag, seal tightly) and refrigerate for at least 4 hours, preferably overnight, to allow flavors to infuse.
- Preheat your oven to 375°F (190°C).
- Remove the beef from the marinade, letting any excess drip off. Pat the beef dry with paper towels.
- In a large oven-safe skillet, melt the salted butter over medium-high heat.
- Add the chopped onions and sauté until they become translucent.
- Sear the beef fillet on all sides until it develops a nice brown crust, about 2-3 minutes per side.
- Transfer the skillet (with the beef) to the preheated oven.
- Roast the beef for about 20-25 minutes for medium-rare doneness (internal temperature of 135°F or 57°C). Adjust the cooking time according to your desired doneness (use a meat thermometer for accuracy).
- Remove the skillet from the oven and transfer the beef to a cutting board. Allow it to rest for 10 minutes before slicing.
- In the same skillet, add the remaining 1/4 fl oz red wine (7g).
- Stir and scrape up any browned bits from the bottom of the skillet. Let the sauce simmer for a few minutes until it slightly reduces and thickens.
- Add a pinch of white pepper for a bit of spice.
- Slice the rested beef fillet into medallions.
- Drizzle the finishing sauce over the sliced beef.
- Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Cooking Beef Burgundy Filet may require some preparation and patience, but the result is a delectable and sophisticated dish that is sure to impress. By following these tips and carefully selecting quality ingredients, you can create a memorable and flavorful meal that embodies the timeless elegance of French cuisine.
Beef burgundy filet FAQ:
For medium-rare doneness, roast the beef fillet in a preheated oven at 375°F (190°C) for about 20-25 minutes. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C).
Store leftover Beef Burgundy Filet in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain tenderness.
Yes, you can substitute red wine with grape juice or beef broth, but this will change the flavor profile. For similar taste, choose a non-alcoholic red wine or a robust grape juice.
Use a large oven-safe skillet that can comfortably hold the beef fillet without overcrowding. This allows for proper searing and even cooking.
The best way to check doneness is to use a meat thermometer. For medium-rare, look for an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C).
Cooking Tips:
- Choose a good quality red wine for the sauce, as it will significantly impact the flavor of the dish.
- Marinate the beef fillet in the red wine mixture for at least 4 hours or overnight for enhanced flavor.
- Pat the beef fillet dry before cooking to ensure a good sear and caramelization.
- Use a meat thermometer to ensure the beef fillet is cooked to your desired level of doneness.
- Let the beef fillet rest for a few minutes after cooking to allow the juices to redistribute and keep the meat tender and juicy.
Nutrition Facts
8 ServingsCalories 570kcal
Protein 54g
Carbohydrates 8g
Fiber 0.55g
Sugar 1.10g
Fat 70g
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