Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Fillet of beef - Burgundy style Food Fillet of beef - Burgundy style Preparation time Cooking time Serves 4 INGREDIENTS 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 METHOD Heat a pan, brush with oil and sear steaks on both sides. Remove to a plate and season with salt and pepper. 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. 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. 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. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Massaman beef cheek curry with pearl cous cous Food Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe Words by Frank Fawkner on 12 Mar 2017 Food Standing rib roast with champ and carrots