We had been on the road traveling first to a motorcycle rally in Greenville, South Carolina, and then over to Huntsville, Alabama to visit family. During our eleven day trip we only enjoyed onegreat meal. Consequently, I was anxious to get back into my own kitchen and whip up something really good. This recipe did just that!
I found this recipe in the ‘Best of Cooking Light 2013’. The two ingredients that stood out as I read the recipe were mashed potatoes and beef tenderloin. I have been a meat and potato girl since I can remember, and at this point in my life, that is a long term memory.
30-Minute Filet Bourguignonne with Mashed Potatoes
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2-inch pieces
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, quartered
1 garlic clove, finely chopped
½ teaspoon chopped fresh thyme
½ teaspoon sugar
2 teaspoons no-salt-added tomato paste
½ cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk
Fresh thyme springs (optional)
- Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.
- White potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
- Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.
- Add onions and broth; bring to a boil. Cook 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rate or desired degree of doneness.
- Add the remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over mashed potatoes; garnish with thyme sprigs if desired. Serves 4 (serving size: ½ cup potatoes and about ¾ cup stew).
A few notes—(1) I used jarred pearl onions. (2) I have an electric, glass topped stove and cannot use a cast iron skillet. I used a non-stick pan instead. (3) I used a Merlot for the wine ingredient. Cooking Light recommended using an earthy red, such as a pinot noir.
CALORIES 382, FAT 13.4g (sat 6.2g, mono 4.6g, poly 0.7g); PROTIEN 311g; CARB 28.4g; FIBER 2.7g; CHOL 91mg; IRON 3.5mg; SODIUM 505mg; CALC 65mg.
This recipe was a little labor intensive, but well worth the effort. The meat had a beautiful pink center, and was very tender. I loved the combination of tomato paste, beef broth, thyme and wine. And, what a great idea to finely chop a cube of beef and slice of bacon. These little bits of meat added another layer of taste to the sauce. The beef and sauce served over the mashed potatoes was a great idea giving the potatoes a creamy texture.