My all time favorite comfort meal would definitely be beef bourguignon. I had a few filet’s in the freezer and decided to use them to see how much better I could make it. I succeeded at making it the best that it could possibly be.
2 tablespoons olive oil
4 thick cut slices apple wood smoked bacon, sliced
Kosher salt and pepper
2 tablespoons all purpose flour
2 lbs filet mignon, cut into 1 inch cubes
1 yellow onion, diced
8 ounces baby Portobello mushrooms, quartered
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
3 cups full bodies red wine
3 cups brown beef stock
1 tablespoon tomato paste
3 sprigs of fresh thyme leaves
1 bay leaf
18 small baby pearl onions, peeled and kept whole
Preheat the oven to 350 degrees F.
Heat a large Dutch oven to medium-high heat. Add the olive oil. Add the chopped bacon and cook till browned. Remove with a slotted spoon and put on a plate when done. Remove all but 1 tablespoon of grease. Season the steak cubes with a little kosher salt and pepper. Dust the flour on top of steak and mix. Add the steak to the hot olive oil and brown on all sides, about 3-4 minutes. Remove the steak with a slotted spoon and put on the same plate as the bacon.
Add the onion, mushrooms and carrots and sauté for about 4 minutes. Add the garlic and sauté for 2 minutes. Pour in the red wine and beef stock and mix up the browned bits from the bottom of the pan. Add the tomato paste, thyme and bay leaf and mix.
Put in the oven and cook for about 2 1/2 hours or until sauce is thick and meat is tender.
Meanwhile, in a small sauté pan add 1 tablespoons olive oil. Heat to medium heat. Add the pearl onions and lightly brown on all sides. When browned, remove and put in a small bowl and set aside until needed. Keep warm.
Remove the Filet Bourguignon from the oven when done and mix in the pearl onions. Serve Filet Bourguignon with mashed potatoes. Garnish with Italian parsley.