Bistro Beef Bourguignon

During this chilly winter season, hold all your memories dear. Share memories with those you love, build new traditions with a new friend, be kind to the stranger on the street.

Tender filet of beef with wild mushrooms, pearl onions in a rich Burgundy sauce. Served over garlic mashed potatoes with heirloom carrots.

Instructions:

1. In a heavy sauté pan:
   • Add 2 tablespoons butter.
   • Sear seasoned filet on both sides (salt, pepper, fresh garlic).
2. Remove from pan and set aside.
3. Add 1½ cups of sliced (thick) wild mushrooms to the pan; cook away all moisture.
4. Add:
   • 2 tablespoons flour.
   • 1½ tablespoons tomato paste.
5. Cook until thick and deep red.
6. Add ½ cup of Burgundy wine; cook down by 50%.
7. Add:
   • 1 cup beef broth.
   • Bring to a simmer.
8. Add the filet back into the mixture with a pinch of fresh thyme and oregano.
9. Simmer until thick and filet is at the desired temperature.
10. Add salt & pepper to taste.