Wednesday, October 31, 2012

Filet Bourguignonne with Mashed Potatoes

This amazingly aromatic and flavorful meal can be made in less than an hour! Our entire family loved this!

serves 4 (  1/2 c. potatoes and about 3/4 c. stew = 9 points +)

  • 1 pound baking potato, peeled and cut into 1 inch pieces
  • 1 c. frozen pearl onions
  • 1 lb. beef tenderloin, cut into 2 inch pieces
  • salt and pepper
  • 5 tsp. butter, divided
  • 1 bacon slice, finely chopped
  • 1 ( 8 oz) package sliced mushrooms
  • 1 garlic clove, crushed
  • 1/2 tsp. dried thyme
  • 1/2 tsp. sugar
  • 2 tsp. tomato paste
  • 1/2 c. red wine
  • 1 c. fat free beef broth
  • 2 T. water
  • 2 T. flour
  • 3 T. milk

Place potatoes in a saucepan; cover with water and bring to a boil. Cook until very tender. Drain. Return to pan and keep warm.

While potato cooks, place onions in a microwave safe bowl and microwave for 4 minutes.
Finely chop 1 ( 2 inch) cube of tenderloin and set aside.

Pat dry the remaining beef cubes with a paper towel and sprinkle with salt and pepper.
Heat a large cast iron skillet over medium-high heat. Melt 1 T. butter in pan.
Add seasoned beef cubes and saute 3 minutes, turning to brown on all sides. Remove beef from pan and keep warm.
Add finely chopped beef and bacon to the pan and saute 3 minutes.
Add mushrooms and saute until brown ( about 5 minutes).
Add garlic, thyme and sugar. Saute 1 minute. Add wine, and tomato paste and bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced by half.
Add onions and broth; bring to a boil. Cook for 1 minute. Combine flour with water, stirring with a whisk. Add flour mixture to pan and cook for 1 minute, stirring constantly. Return browned beef cubes to pan and cook until heated through.

Add 2 tsp. butter, milk and salt and pepper to taste to the potatoes in the pan. Mash with a potato mashed until desired consistency.
Serve beef and sauce over potatoes.

adapted from "Cooking Light"


  1. This was really good but there were two omissions in the recipe. You didn't say when to add the tomato paste. I realized I forgot it at the end so just added it then. Also you mention to brown the meat and then later you say to add it back to the pan but you don't mention when to remove it. I didn't notice this until I saw that it is supposed to be added back to the pan and by this point I had cooked it the entire time along with the sauce so I ended up with some pretty well done meat. Just thought I mention those so you can fix it. Otherwise it was good!

    1. Thanks for catching those omissions! I will fix it right away!

  2. I made this last night for dinner and it was really good! I used white wine instead of red because that's what I had on hand and I made the mashed potatoes using my usual method, but I followed the recipe for everything else. I loved the flavor...I practically licked my plate clean! Will definitely make again!


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