Meat bourguignon
6 servings
180 minutes
Burgundy-style meat is the embodiment of French gastronomic art from the Burgundy region, famous for its rich red wines. This dish is a symphony of flavors where juicy beef simmers in wine with aromatic herbs, acquiring a deep and rich taste. The addition of bacon, mushrooms, and shallots fills it with the warmth of rustic cuisine, while the final touch—a drop of cognac—highlights its sophistication. Braising in the oven makes the meat tender and literally melt-in-your-mouth. The dish is traditionally served with mashed potatoes or fresh crusty bread to enjoy its thick sauce. It’s not just food; it’s an immersion into the cozy atmosphere of French bistros where every meal becomes a celebration of taste.
1
Preheat the oven to 200 degrees.
2
In a heat-resistant dish, heat 50 grams of butter and sauté the coarsely chopped meat. Dust with flour and sauté while stirring well. Pour in the wine and bring it to a boil.
- Butter: 70 g
- Beef tenderloin: 1.5 kg
- Wheat flour: 1 tablespoon
- Dry red wine: 0.75 l
3
Add broth and bouquet garni (spicy herbs).
- Beef stock: 500 ml
- Herbes de Provence: to taste
4
Cover with a lid, place in the oven, and simmer for at least 2 hours.
5
Fry the bacon cubes with shallots and mushrooms in the remaining oil and add to the meat 10 minutes before cooking is done.
- Smoked bacon: 150 g
- Shallot: 200 g
- Fresh mushrooms: 300 g
6
Pour in brandy before serving.
- Cognac (brandy): 1 tablespoon