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.

19 Dec 2025
Cook time 20 min
Prep time 40 min

Ingredients:

32 fl oz red wine
1/4 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:

1. Prepare the Marinade:
- 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.

2. Marinate the Beef:
- 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.

3. Cook the Beef:
- 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.

4. Roast the Beef:
- 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.

5. Prepare the Finishing Sauce:
- 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.

6. Serve:
- 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:

What is the optimal cooking time for medium-rare Beef Burgundy Filet?

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).

How should I store any leftover Beef Burgundy Filet?

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.

Can I substitute the red wine in the marinade with a different liquid?

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.

What size pan should I use for cooking the Beef Burgundy Filet?

Use a large oven-safe skillet that can comfortably hold the beef fillet without overcrowding. This allows for proper searing and even cooking.

How do I know when the Beef Burgundy Filet is done?

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).

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 per serving

8 Servings
Calories 570kcal
Protein 54g
Carbohydrates 8g
Fiber 0.55g
Sugar 1.10g
Fat 70g

Beef burgundy filet