30-Minute Filet Bourguignonne with Mashed Potatoes


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

IMG_2165b1 pound baking potato, peeled and cut into 1-inch pieces

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)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



This entry was posted in beef, beef broth, Cooking Light, Food, potatoes, red wine and tagged , , , . Bookmark the permalink.

4 Responses to 30-Minute Filet Bourguignonne with Mashed Potatoes

  1. Mary says:

    Sounds delicious…what a wonderful welcome home meal! Welcome back to “the hood”.

  2. Randy says:

    it was delicious!!!!!

  3. Genny says:

    I’m reading this close to the 10 PM hour and this recipe is making me hungry! Sounds wonderful!!

  4. Lana says:

    Hi Mary,
    It looked delicious. I use Ina Garten’s recipe. It is also wonderful, and freezes really well.

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