Filet of Beef Bourguignon Courtsey of: Adapted from The Barefoot Contessa Cookbook by Ina Garten

Filet of Beef Bourguignon

Our Sheldrake Point 2012 Meritage Reserve and this classic French dish are a hand-in-glove pairing. The rich sauce balances the acids and tannins, and accentuates the creamy mouth feel of the wine. Plum and currant notes float over the savory tenderloin, and the sweeter carrot and onion heighten the wine’s spicy finish. Stay in on a blustery day for this true comfort food. Get two bottles for complete at-home fine dining.

“Everybody needs to make this recipe. Splurge on the tenderloin. Get TWO bottles of the Meritage. Your life will be complete.”
– Terra Osterling, Wine Club Member


  • 1 3 lb. beef tenderloin, trimmed Kosher salt
  • Freshly ground black pepper
  • 3-4 tablespoons olive oil
  • ¼ lb. bacon, diced
  • 2 garlic cloves, minced
  • 1 ½ cups Sheldrake Point 2012 Meritage Reserve
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme
  • ½ lb. pearl onions, peeled*
  • 8-10 carrots, cut diagonally into 1 inch thick slices
  • 3 tablespoons unsalted butter at room temperature
  • 2 tablespoons all-purpose flour
  • ½ lb. mushrooms sliced ¼ inch thick
  • *Blanch pearl onions for easy peeling. Or, buy packaged, fresh or frozen (thaw completely).


  1. Cut the filet crosswise into 1-inch thick slices. Salt and pepper both sides. In a large, heavy-bottomed pan on medium-high heat, brown the beef in batches in 2-3 tablespoons oil about 2 minutes per side, leaving the inside very rare. Remove from the pan and set aside.
  2. In the same pan, brown the bacon on medium-low heat for 5 minutes, until crisp. Remove and set aside. Drain the pan, reserving 2 tablespoons of fat. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine by cooking on high heat for 1 minute, scraping the bottom of the pan.
  3. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20-30 minutes until the vegetables are cooked.
  4. Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
  5. With a fork, mash 2 tablespoons butter and the flour into a paste and whisk gently into the vegetables and sauce. Simmer for 2 minutes to thicken. Add the beef slices, the mushrooms, and the bacon to the pan with the vegetables and the sauce. Cover and reheat gently for 5-10 minutes. Season to taste and serve immediately.
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