Barefoot Contessa

Total Time: 1 hr. 30 min
-Prep: 20 min
-Cook: 1 hr. 10 min
Serves: 6-8
Level: Easy


1 (3lbs) filet of beef trimmed
1 tsp Kosher salt and 1/2 tsp freshly ground black pepper
3-4 tbsp good olive oil
1/4 lbs bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such burgundy or chianti
2 cups beef stock
1 tbsp tomato paste
1 sprig fresh thyme
1/2 lbs pearl onions, peeled
8-10 carrots, cut diagonally into 1-inch-thick slices
3 tbsp unsalted butter at room temp
2 tbsp all purpose-flour
1/2 lbs mushrooms, sliced 1/4 inch thick


1.) Cut filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. Sauté beef in olive oil for 2-3 minutes. Remove beef.

2.) In the same pan sauté bacon for 5 minutes. Remove bacon, drain most fat, add garlic to the pan and cook for 30 seconds

3.) Deglaze the pan with the red wine and cook on high for 1 minute, scraping bottom of pan. Add beef stock, tomato paste, thyme, 1 tsp salt and 1/2 tsp pepper. Bring to boil and cook uncovered medium-high for 10 minutes. Strain sauce, return to pan. Add onions and carrots and simmer uncovered for 20 to 30 minutes.

4.) Mash butter and flour into paste, whisk into sauce. Simmer for 2 minutes.

5.) Meanwhile, Sauté the mushrooms separately in 1 tbsp butter and 1 tbsp oil until browned and tender.

6.) Add the filet of beef slices, mushrooms and bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Season to taste serve immediately.

I love this one because it takes half the time of a standard beef bourg. recipe. I usually add roasted brussels to it as well. Sometimes, if I need to speed up the process, I brown my beef and pop it in a warm oven. I also steam my carrots previously to cut back on time. Its always good next day too!