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Fillet of Beef Bourguignon Style

Fillet of Beef Bourguignon Style

Fillet of Beef Bourguignon Style
(serves 8-10)

Level of difficulty-moderate

This is a satisfying winter way to cook a beef fillet. You achieve perfectly cooked beef fillet and an extraordinarily tasty sauce all in one casserole.


1 (1.2kg-1.5kg) beef fillet (trimmed)
200g (3 medium) tomatoes
45ml (3 tbsp) olive oil
260g-275g (14-16) pearl onions (peeled)
60g-75g (16) whole garlic cloves (peeled)
135g pancetta (diced)
200g-230g (16) button mushrooms (stalks trimmed)

10g dried porcini mushrooms (soaked in 75ml boiling water to rehydrate)
375ml (1½ cups) pinot noir
250ml (1 cup) beef stock
1 sprig sage
1 sprig rosemary
2 bay leaves
¼ tsp freshly ground black pepper
½ tsp flaky sea salt


• Secure beef tail with cotton string underneath to ensure beef is of even thickness. Tie eight pieces of string firmly round the fillet at regular intervals. This helps to produce even-shaped steaks once beef is cooked and cut.

• Using a sharp knife, put two small, shallow cuts in a cross-shape on the base of each tomato. Place tomatoes in a bowl and cover with boiling water. Leave to sit for 1-2 minutes. Remove from water and peel skin away from flesh. Cut tomatoes in quarters and deseed. Set aside flesh and discard seeds.

• In base of a large heavy casserole pour in 2 tablespoons of the oil. Place casserole over a high heat till hot.

• Add beef to pan and sear on all sides till well browned.

• Remove beef from pan and set beef aside while you brown the vegetables.

• Lower heat to medium-low. Add half the remaining oil, onions and garlic. Cook till golden brown and beginning to soften.

• Add pancetta and cook 2-3 minutes until brown.

• Drain porcini and reserve soaking liquid.

• Add remaining oil, button mushrooms and porcini and cook 2-3 minutes until soft. Drain any excess oil.

• Add tomatoes, wine, stock, reserved porcini soaking liquid, herbs and pepper.

• Stir to combine and bring liquid slowly to the boil.

• Return beef to pan and spoon cooking juices all over. Cover pan with a tight-fitting lid.

• Return liquid to the boil, lower heat, and simmer for approximately 15 minutes or till beef is medium rare.

• Remove beef from casserole and rest on a warmed roasting tray covered in a tea towel. While beef is resting continue to simmer liquid until it is reduced by one-third.

To Serve

• Cut beef between strings into 8-10 even-sized steaks. Remove string.

• Pour some of the cooking juices over the steak and the remaining juice and vegetables around the plate.

Complementary Wines: Burgundy, Cabernet Sauvignon, Merlot, Shiraz

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