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Fillet of beef - Burgundy style

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Cooking time


  • 4 x 180g pieces fillet steak
  • Olive oil
  • 16 baby onions, peeled
  • 12 button mushrooms, halved or quartered
  • 1 garlic clove, crushed
  • 50g bacon, chopped
  • 2 tbsp plain flour
  • 1 cup red wine
  • 1½ cups beef stock
  • 2 tsp tomato paste
  • 4 thyme sprigs
  • 1 bay leaf
  • Salt and pepper
  • Chopped fresh parsley


  1. Heat a pan, brush with oil and sear steaks on both sides. Remove to a plate and season with salt and pepper.
  2. Pour off excess oil from the pan, add a little more fresh oil if needed and gently fry the onions, mushrooms, garlic and bacon until vegetables are lightly coloured. Mix in flour, turn heat down and cook for a minute while stirring.
  3. Add wine, stock, tomato paste, thyme, bay leaf and seasonings. Mix well and gently simmer until reasonably thick, adding more stock if needed. Return steak to the pan and cook to preference.
  4. To serve, leave steak whole or cut into thick slices, place on the plate, pour sauce around the steak and some over the top. Place onions and mushrooms around the meat and sprinkle with parsley. Serve with mashed potatoes and green vegetables of your choice.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories