Indulge your culinary senses with the exquisite flavors of "Stuffed Fillet of Beef with Bordelaise Sauce" – a dish that transforms any ordinary meal into a gourmet experience! Picture tender beef fillets, lovingly stuffed with a savory mixture of mushrooms and shallots, all enveloped in a luxurious red wine sauce that will leave your taste buds dancing. Perfect for special occasions or a delightful weekend dinner, this French classic is sure to impress your guests and elevate your cooking game. Ready to embark on a delicious journey? Let’s dive into the details of this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 fillets of beef
- 1 cup mushrooms, finely chopped
- 1/2 cup shallots, minced
- 1/2 cup red wine
- 1 cup beef broth
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Remove the beef fillets from the refrigerator 30 minutes before cooking to allow them to come to room temperature, ensuring even cooking.
- Butterfly the beef fillets carefully by making a horizontal cut through the center, creating a pocket for stuffing, but not cutting all the way through.
- In a skillet, melt butter over medium heat and sauté minced shallots until translucent and fragrant, approximately 3-4 minutes.
- Add finely chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Season the mushroom mixture with salt and pepper, then remove from heat and let cool slightly.
- Stuff the beef fillets with the mushroom mixture, ensuring even distribution and securing with kitchen twine if necessary.
- Preheat the oven to 400°F (200°C).
- Season the outside of the stuffed fillets generously with salt and pepper.
- Heat a heavy cast-iron skillet over high heat and sear the fillets on all sides until a golden-brown crust forms, about 2-3 minutes per side.
- Transfer the skillet with fillets to the preheated oven and roast for 10-15 minutes for medium-rare, or adjust cooking time to desired doneness.
- Remove fillets from oven and let rest for 10 minutes to allow juices to redistribute.
- For the Bordelaise sauce, deglaze the original skillet with red wine, scraping up any browned bits.
- Add beef broth and reduce the sauce by half, creating a rich, concentrated flavor.
- Strain the sauce and adjust seasoning with salt and pepper.
- Slice the rested beef fillets and serve with the Bordelaise sauce drizzled over the top.
Tips
- Bring to Room Temperature: Remove the beef fillets from the refrigerator 30 minutes before cooking. This step is crucial for even cooking and achieving that perfect tenderness.
- Butterfly with Care: When butterflying the beef, take your time to create a pocket without cutting all the way through. This will help you stuff the fillets evenly and securely.
- Sautéing Secrets: When sautéing the shallots and mushrooms, allow them to cook until they are golden brown. This enhances their flavors and adds depth to the stuffing.
- Season Generously: Don’t skimp on seasoning! Generously season both the stuffing and the outside of the beef fillets with salt and pepper to elevate the overall taste.
- Perfect Sear: Use a heavy cast-iron skillet for searing the fillets. The high heat will create a beautiful crust, locking in the juices and flavor.
- Resting is Key: After roasting, let the fillets rest for 10 minutes. This allows the juices to redistribute, ensuring each slice is juicy and flavorful.
- Bordelaise Sauce Magic: When making the sauce, don’t rush the reduction. Take your time to scrape up those flavorful browned bits for a rich, concentrated sauce that complements the beef perfectly.
- Presentation Matters: For a stunning presentation, slice the beef fillets just before serving and drizzle the Bordelaise sauce over the top. Garnish with fresh herbs for an extra touch!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
