Beef burgundy filet
Savor the rich flavors of our Beef Burgundy Filet, marinated in red wine and savory sauces. This gourmet dish features tender beef fillet, infused with garlic, oregano, and a touch of white pepper, then seared to perfection with salted butter. Elevate your dining experience with this exquisite, easy-to-follow recipe that promises a delectable blend of flavors in every bite.
- 05 May 2025
- Cook time 20 min
- Prep time 40 min
- 8 Servings
- 12 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 570kcal | 29% |
| Protein | |
| Protein 54g | 37% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 0.55g | 1% |
| Sugar 1.10g | 1% |
| Fat | |
| Fat 70g | 79% |
| Saturated 15g | 50% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 140mg | 26% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.87mg | 67% |
| Vitamin B3 12mg | 75% |
| Vitamin B6 1.44mg | 85% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 8ug | 327% |
| Vitamin C 0.30mg | 0% |
| Vitamin E 0.54mg | 4% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.24mg | 26% |
| Iron, Fe 7mg | 67% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 580mg | 47% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 2650mg | 177% |
| Zinc, Zn 8mg | 77% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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