Beef Tenderloin With Burgundy Sauce Recipe

Name: Beef Tenderloin With Burgundy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef tenderloin fillets, sliced 1 in. thick; 3 -4 tablespoons olive oil; 1/4 lb bacon; 2 garlic cloves, minced; 1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine; 2 cups beef stock; 1 tablespoon tomato paste; 1 sprig fresh thyme; 1/2 lb white pearl onion; 8 -10 carrots, sliced 1 inch thick; 3 tablespoons unsalted butter, at room temperature; 2 tablespoons flour; 1/2 lb mushroom, sliced

Servings: persons

4 beef tenderloin fillets, sliced 1 in. thick
3 -4 tablespoons olive oil
1/4 lb bacon
2 garlic cloves, minced
1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 lb white pearl onion
8 -10 carrots, sliced 1 inch thick
3 tablespoons unsalted butter, at room temperature
2 tablespoons flour
1/2 lb mushroom, sliced

1
Heat 3 tbsp of oil in skillet over medium-high heat.
2
Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
3
In the same pan, saute bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
4
Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and 1/2 tsp pepper.
5
Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
6
Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
7
Meanwhile, saute mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
8
Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

1370

kcal

Calories

113

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.
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 13 ingredients. The key ingredients include: 4 beef tenderloin fillets, sliced 1 in. thick, 3 -4 tablespoons olive oil, 1/4 lb bacon, 2 garlic cloves, minced, and more.

Yes, Beef Tenderloin With Burgundy Sauce falls under the Meat & Poultry 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!

Beef Tenderloin With Burgundy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions