The Barefoot Contessa's Filet of Beef Bourguignon

A simple, elegant dinner that feels special—but doesn’t keep you in the kitchen all night.

If you’ve ever wanted to serve a dinner that feels just a little bit elevated—without making things complicated—this is it.

This Filet of Beef Bourguignon is rich, comforting, and perfect for company… but it’s also surprisingly manageable.

Filet of Beef Bourguignon (A Special Dinner Made Easier)

It’s one of those meals you can rely on when:

• You want something a little special
• You don’t want to spend all day cooking
• And you still want time to enjoy your guests

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Why This Recipe Works

Jump to Recipe

You can absolutely make Ina Garten’s Filet of Beef Bourguignon at home—and feel confident serving it. What makes this version so good:

• It uses beef tenderloin, so it’s naturally tender

• The sauce builds flavor without being complicated

• And everything comes together in one pan

It’s the kind of recipe that gives you a lot of return for the effort.

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A Quick Note Before You Start

There’s a general rule when entertaining:

Don’t try a brand-new recipe for the first time.

And yes… I broke that rule with this one.

But it turned out to be exactly the kind of meal I was hoping for—easy enough to manage, and special enough for good friends.

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Tips for Success

A few simple things make all the difference:

Use beef tenderloin
This guarantees a tender result. It’s worth it here.

Don’t overcook the beef
Sear it quickly and finish it gently in the sauce.

Taste as you go
Especially the sauce—it’s where all the flavor develops.

Let the sauce reduce
This is what gives you that rich, finished flavor.

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Ingredients

• 1 (3-pound) filet of beef, trimmed and cut into 1-inch steaks

• Kosher salt and freshly ground black pepper

• 2 tablespoons olive oil

• 1/4 pound bacon, diced

• 2 garlic cloves, minced

  
  

• 1 1/2 cups dry red wine

• 2 cups beef stock

• 1 tablespoon tomato paste

• 1/2 teaspoon dried thyme

• 1/2 pound frozen pearl onions

• 8–10 carrots, cut into 1-inch pieces

• 2 tablespoons unsalted butter, softened

• 2 tablespoons all-purpose flour

• 1/2 pound mushrooms, sliced and sautéed

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How to Make Filet of Beef Bourguignon

If needed, cut the tenderloin into 1-inch-thick filets. Season both sides with salt and pepper.

Heat two tablespoons of oil in a large, heavy-bottomed pan over medium-high heat.  Sauté the beef until browned on the outside and very rare inside, about 2 to 3 minutes on each side.  Set the filets aside on a platter.

In the same pan, cook the bacon until crisp. Remove and set aside.

Add garlic and cook briefly, about 30 seconds.

Sauté the bacon on medium-low heat in the same pan for 5 minutes, until browned and crisp. Set the bacon aside.  Add the garlic to the pan and cook it for about 30 seconds, until it releases its aroma.

Use 1-1/2 cups of red wine to de-glaze the pan.  Cook for about 1 minute, scraping the bottom of the pan to release any tasty bits.  Add the beef stock, tomato paste, thyme, and salt and pepper to taste.  Bring the sauce to a boil and cook it uncovered on medium-high heat for about 10 minutes. Taste the sauce and adjust seasonings as needed. 

Strain the sauce and return it to the pan.  Add the onions and carrots.  Simmer the sauce and vegetables uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are tender.


Thicken the sauce by whisking in a paste of two tablespoons of butter mashed with two tablespoons of flour. Simmer until thickened, about 2 minutes.

Finally, add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and gently reheat for 5 to 10 minutes. 

Do not overcook. Season, to taste, remove the ties from the beef, and serve immediately.

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Serving Suggestions

This dish pairs beautifully with simple sides:

• Twice-baked potatoes or Asiago baked potatoes

• Oven-Roasted Brussels sprouts

• A simple green salad topped with Homemade Blue Cheese Dressing

And a good red wine never hurts.

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Frequently Asked Questions

Can I make this ahead of time?
You can prepare the sauce and vegetables ahead, then gently reheat and add the beef just before serving.

What wine should I use?
Any dry red wine you enjoy drinking will work well.

Can I substitute another cut of beef?
You can, but the tenderness of the filet is what makes this dish special.

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Final Thoughts

This is one of those recipes that reminds you:

Dinner doesn’t have to be complicated to feel special.

With a few good ingredients and a simple process, you can create something that’s both comforting and impressive.

beef tenderloin dinner, dinner for guests, fancy dinner

dinner

French

Yield: 6-8

Author: Donna Urso

Filet of Beef Bourguignon

A simple, elegant filet of beef bourguignon recipe that’s perfect for entertaining. Rich, flavorful, and easier than you think.

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

• 1 (3-pound) filet of beef, trimmed
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 pound bacon, diced
• 2 garlic cloves, minced
• 1 1/2 cups dry red wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1/2 teaspoon thyme
• 1/2 pound pearl onions
• 8–10 carrots
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 pound mushrooms

Instructions

1. Season the beef and sear 2–3 minutes per side. Remove.
2. Cook bacon, then garlic.
3. Deglaze with wine.
4. Add stock, tomato paste, and thyme. Simmer 10 minutes.
5. Add onions and carrots. Simmer 20–30 minutes.
6. Stir in butter/flour mixture.
7. Add beef, bacon, and mushrooms. Reheat gently.
8. Serve immediately.

Recommended Products

Knife Set

12 inch non-stick skillet

Measuring Spoons

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https://www.justonedonna.com/2011/01/barefoot-contessas-fillet-of-beef.html

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