30-Minute Filet Bourguignonne With Mashed Potatoes

Name: 30-Minute Filet Bourguignonne With Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baking potato, peeled and cut into 1-inch pieces; 1 cup frozen pearl onions; 1 pound beef tenderloin, cut into 2-inch pieces; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 5 teaspoons butter, divided; 1 bacon slice, finely chopped; 1 (8-ounce) package mushrooms, quartered; 1 garlic clove, finely chopped; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon sugar; 2 teaspoons no-salt-added tomato paste; 1/2 cup earthy red wine; 1 cup fat-free, lower-sodium beef broth; 2 tablespoons water; 2 teaspoons all-purpose flour; 3 tablespoons 2% reduced-fat milk; Fresh thyme sprigs (optional)

Servings: persons

1 pound baking potato, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, quartered
1 garlic clove, finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sugar
2 teaspoons no-salt-added tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk
Fresh thyme sprigs (optional)

1
Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.
2
While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3
Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; saute 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; saute for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.
4
Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.
5
Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound baking potato, peeled and cut into 1-inch pieces, 1 cup frozen pearl onions, 1 pound beef tenderloin, cut into 2-inch pieces, 1/2 teaspoon kosher salt, divided, and more.

Yes, 30-Minute Filet Bourguignonne With Mashed Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!