Filet De Boeuf Bourgogne
This is a great way to enjoy the traditional Burgundy Beef without waiting for the lesser grade of beef cook until ready to serve.
1 per person
4 ounces Beef Filet (approximately 4 oz. /person)
4 eachs button mushrooms 4 or 5/person cut into quarters
4 eachs Pearl onion (I used frozen par-cooked) 4 or 5/per person
1 cup Red wine approximately ½ cup/person
to taste Salt/Pepper
4 ounces Egg Noodles approximately 4 oz. /person
teaspoon Fresh Thyme 1 tsp/person
Cut filet(s) into one-inch pieces, set aside.
Defrost pearl onions.
Clean mushrooms, if using larger mushrooms quarter them at this point, set aside.
Put approximately 1 tablespoon each of oil and butter in a sauté pan heat until butter starts to bubble.
Place approximately one tablespoon each of olive oil and butter in sauté pan Sauté mushrooms, carrots and onions until caramelized (salt and pepper the vegetables to taste). Put wine reduction, beef broth and vegetables in a sauce pot bring to a rolling simmer (at this time you should prepare noodles according to package directions). Add beef filet cubes with any accumulated juices to sauce pot turn off heat (the beef will warm through with the residual heat in the pot, caution do not overcook beef).