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Boeuf Bourguignon Recipe

Boeuf Bourguignon, also known as Beef Burgundy, is a traditional French stew that embodies the rich flavors and rustic charm of Burgundy cuisine. This dish is perfect for a cozy dinner, impressing guests, or simply indulging in a gourmet experience at home.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 10 Person
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 2 beef tenderloin roasts (2.5 pounds each) For the Beef:
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp Dijon mustard
  • 2 pounds cremini or button mushrooms, finely chopped
  • 4 shallots, finely chopped
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup dry white wine
  • Salt and pepper to taste
  • 2 pounds cremini or button mushrooms, finely chopped For the Duxelles:
  • 4 shallots, finely chopped
  • 4 cloves garlic, mince
  • 4 tbsp unsalted butter
  • 1/4 cup dry white wine
  • Salt and pepper to taste
  • 20 thin slices prosciutto For the Assembly:
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 2 large eggs, beaten (for egg wash)
  • 2 tbsp water

Equipment

  • 1 Sharp knives
  • 1 Cutting Board:
  • 1 Large skillet
  • 1 Baking Sheet
  • 1 Parchment paper
  • 1 Plastic wrap
  • 1 Pastry brush
  • 1 Meat Thermometer

Method
 

  1. Preparing the Beef (Season and Sear the Beef):
    Season the beef tenderloins generously with salt and pepper.
    Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
    Remove from heat and brush each tenderloin with Dijon mustard. Let cool.
  2. Making the Duxelles (Cook the Mushrooms):
    In the same skillet, melt the butter over medium heat.
    Add the chopped mushrooms, shallots, and garlic. Cook until the mixture is soft and the liquid has evaporated, about 10-15 minutes.
    Stir in the white wine and cook until the liquid has evaporated. Season with salt and pepper to taste. Let cool.
  3. Assembling the Beef Wellington (Prepare the Prosciutto Wrap):
    Lay out a large piece of plastic wrap on a clean surface.
    Arrange half of the prosciutto slices in a rectangle, overlapping slightly, on the plastic wrap.
    Spread half of the duxelles mixture over the prosciutto.
    Place one of the beef tenderloins on top of the duxelles.
    Use the plastic wrap to help roll the prosciutto around the beef, forming a tight log. Twist the ends of the plastic wrap to secure. Repeat with the second tenderloin.
    Refrigerate for at least 30 minutes.
    Wrap in Puff Pastry:
    Preheat your oven to 400°F (200°C).
    On a lightly floured surface, roll out one sheet of puff pastry to a size that will completely enclose the beef tenderloin.
    Unwrap the beef from the plastic wrap and place it in the center of the pastry.
    Fold the pastry over the beef, sealing the edges with a bit of water. Trim any excess pastry.
    Place seam-side down on a baking sheet lined with parchment paper. Repeat with the second tenderloin.
    Egg Wash:
    Beat the eggs with 2 tbsp of water to create an egg wash.
    Brush the puff pastry with the egg wash.
  4. Baking the Beef Wellington:
    Bake:
    Bake the Wellingtons in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
    Rest:
    Let the Wellingtons rest for 10 minutes before slicing.