Fillet of Beef Bourguignon Style

  • Fillet of Beef Bourguignon Style

Fillet of Beef Bourguignon Style



 Fillet of Beef Bourguignon Style

(serves 8-10)


 Invite friends and family to a special occasion dinner to celebrate breaking monotony.   




1 (1.2kg-1.5kg) beef fillet (trimmed)

200g (3 medium) tomatoes

45ml (3 tbsp) olive oil

260g-275g (14-16) pearl onions (peeled)

60g-75g (16) whole garlic cloves (peeled)

135g pancetta (diced)

200g-230g (16) button mushrooms (stalks trimmed)


10g dried porcini mushrooms (soaked in 75ml boiling water to rehydrate)

 375ml (1½ cups) pinot noir

250ml (1 cup) beef stock

1 sprig sage

1 sprig rosemary

2 bay leaves

¼ tsp freshly ground black pepper

½ tsp flaky sea salt

Horseradish Mashed Potatoes






  • Secure beef tail with cotton string underneath to ensure beef is of even thickness. Tie eight pieces of string firmly round the fillet at regular intervals.  This helps to produce even-shaped steaks once beef is cooked and cut.
  • Using a sharp knife, put two small, shallow cuts in a cross-shape on the base of each tomato. Place tomatoes in a bowl and cover with boiling water.  Leave to sit for 1-2 minutes.  Remove from water and peel skin away from flesh.  Cut tomatoes in quarters and deseed.  Set aside flesh and discard seeds.
  • In base of a large heavy casserole pour in 2 tablespoons of the oil. Place casserole over a high heat till hot.
  • Add beef to pan and sear on all sides till well browned.
  • Remove beef from pan and set beef aside while you brown the vegetables.
  • Lower heat to medium-low. Add half the remaining oil, onions and garlic. Cook till golden brown and beginning to soften.
  • Add pancetta and cook 2-3 minutes until brown.
  • Drain porcini and reserve soaking liquid.
  • Add remaining oil, button mushrooms and porcini and cook 2-3 minutes until soft. Drain any excess oil.
  • Add tomatoes, wine, stock, reserved porcini soaking liquid, herbs and pepper.
  • Stir to combine and bring liquid slowly to the boil.
  • Return beef to pan and spoon cooking juices all over. Cover pan with a tight-fitting lid.
  • Return liquid to the boil, lower heat, and simmer for approximately 15 minutes or till beef is medium rare.
  • Remove beef from casserole and rest on a warmed roasting tray covered in a tea towel. While beef is resting continue to simmer liquid until it is reduced by one-third.


To Serve


  • Cut beef between strings into 8-10 even-sized steaks. Remove string.
  • Pour some of the cooking juices over the steak and the remaining juice and vegetables around the plate.
  • Accompany with Horseradish Potatoes .



Horseradish Mashed Potato

(serves 8-10)


800g-1kg potatoes (Agria is a good mashing variety) (peeled and cut into even-sized pieces)

1 tsp flaky sea salt

85ml (1/3 cup) cream (warmed}

35g (3 tbsp plus 1 tsp) butter

55g (3 + 1/2 tbsp) prepared horseradish sauce

1 tsp flaky sea salt

1/2 tsp freshly ground black pepper




  • Bring a medium-sized pot of water set over a high heat to the boil.
  • Add potatoes and remove water so water is level with potatoes. Add first measure of salt, place lid on pot and simmer potatoes for 15 minutes or until fork tender.
  • Drain potatoes and place pot with potatoes in it onto a very low heat and cook for 30- 60 seconds until there is no sign of liquid.
  • Mash potatoes, add cream, butter, horseradish, salt and pepper and mix until potatoes are smooth and creamy.
  • Serve as soon as possible