SAUTE OF BEEF WITH WINE SAUCE (as Bourguignonne only quicker) 4-6
To blanch bacon: Originally the French version of this would require unsalted non smoked bacon or fat back. Not an American staple so instead blanch whole piece of bacon. Start in cold water and bring to simmer for 10 min. Discard liquid. Cut into 1/2 inch pieces. Lightly brown the bacon in sauté pan pouring off fat. Set aside until needed.
2-3 pounds filet of beef (ask for tenderloin trim or instead of trim, use the number of cut filet steaks as you need one per guest)
- Seasonings of salt pepper and corriander
- 3 ounces bacon,blanched or rendered, diced
- 1 ½ cups good red wine
- 2 c beef stock or demi glace (purchased)
- 1 Tablespoon mashed garlic
- 1 Tablespoon tomato product (paste)
- ½ teaspoon thyme
- 1 Tablespoons beurre manie (flour & butter paste) Note-may not need this if using demi glace since it is already thick)
- 8 ounce crimini or other mushrooms, sauted, see recipe
- 2 Tablespoons oil from clarified butter or EVOO or for larger batches grapeseed oil
Remove all fat from beef and cut into about 2×2 inch pieces; towel dry and set aside. Blanch or render bacon to medium; strain out fat and reserve both separately. Saute beef pieces without crowding pan in EVOO over medium high to high heat for 1-3 minutes until all are seared dark brown outside and still red inside. Crowding pan can cause too much moisture and prevent quick searing leading to over-cooking. Set meat aside as it is cooked. When cooked and remove to hold, into same pan, add bacon, mushrooms wine, beef stock, garlic, tomato, and thyme. Simmer to reduce liquid about half. Remove from heat and swirl in the beurre manie. Bring to simmer for 2 minutes. Add the reserved roasted vegetables and meat and bring up to temperature but do not cook further. Serve immediately.
2 Tablespoons soft butter
2 Tablespoons flour
Rub together and make into paste. Add as directed.