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Beef Tenderloin Bourguignonne

Canadian.Recipes's picture
Beef Tenderloin Bourguignonne is simply irresistible, to say the least! Try this Beef Tenderloin Bourguignonne; I am sure you'll have a huge fan following for this one.
  Beef tenderloin 2 Pound
  Cooking oil 1⁄4 Cup (4 tbs)
  Finely chopped onion 3 Tablespoon
  Flour 3 Tablespoon
  Finely chopped garlic 1 Teaspoon
  Beef broth 4 Cup (64 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thyme 1⁄8 Teaspoon
  Bay leaves 2
  Sieved tomatoes 1 Cup (16 tbs)
  Red burgundy wine 1⁄2 Cup (8 tbs)
  Whole onions 12 Small, cooked
  Fresh mushrooms 12 , sliced lengthwise
  Butter/Margarine 3 Tablespoon

Remove outer membrane of tenderloin and all connective tissue.
Thinly slice tenderloin.
Brown slices on both sides in hot oil in a large skillet.
As meat browns remove and keep hot.
Cook the onion 1 to 2 minutes in the skillet, stirring constantly.
Blend in flour and garlic, then the broth, tomato paste, Worcestershire sauce, monosodium glutamate, pepper, thyme, and bay leaves, then the meat.
Simmer 5 minutes; stir occasionally.
Stir in tomatoes and wine.
Cover and simmer gently 25 to 30 minutes.
Meanwhile, lightly brown whole onions and mushrooms in hot butter in a skillet, stirring occasionally.
Add to the meat mixture and spoon into a hot serving dish.
Sprinkle with finely snipped pars ley.
Serve with hot buttered wide noodles.

Recipe Summary

Side Dish

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Beef Tenderloin Bourguignonne Recipe