Beef Bourguignon

Beef Bourguignon
Recipe Date:
November 18, 2015
Cook Time:
Imperial (US)
  • 20 ozs beef tenderloin tails - in 1 inch cubes
  • 6 strips applewood smoked bacon - crisp & chopped
  • 1 cup fresh pearl onions - peeled
  • 12 baby Portabella mushrooms - quartered
  • 1 cup red wine
  • 1 cup veal stock
  • 1 tbsp butter
  • salt and pepper to taste

In a large skillet over medium-high heat, add the tenderloin. Season with salt and pepper. Sauté for about three minutes. Add the bacon, pearl onions and mushrooms, sauté four four to five minutes. Add red wine and let simmer for five minutes. Add veal stock, butter and salt and pepper to taste. Simmer until butter is melted. Serve hot with mashed potatoes.