Chef Yankel’s Filet “Beef Bourguignon”

Last Updated on December 18, 2020

Red wine, bacon, and beef? Sounds like a recipe of dreams. Chef Yankel’s take on beef bourguignon puts an exciting spin on the classic French meal.

A staple of French cuisine, beef bourguignon is a beef stew braised in red wine, usually red Burgundy, and beef stock. It typically features carrots, onion, garlic, and a bouquet garni—topped off with mushrooms, pearl onion, and bacon. Yum!


Chef Yankel’s Filet Beef Bourguignon

5 from 7 votes
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Protein: Beef
Cut: Filet Mignon
Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people


  • 1 pkg ButcherBox Bacon
  • 4 ea ButcherBox Filet Mignons cut into 1” cubes
  • ¼ c all purpose flour
  • 2 Tbsp flour for thickening
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper


  • 1 c red wine
  • 2 c beef stock
  • 6 cloves garlic minced
  • 1 medium white onion medium dice
  • 2 ea carrots medium dice
  • 1 bu fresh thyme sprigs
  • 1 bu fresh parsley roughly chopped
  • 1+2 stick+Tbsp unsalted butter kept cold and cut into small cubes
  • 1 c pearl onions peeled
  • 1 c button mushrooms quartered
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper

Mashed Potatoes

  • 4 ea Yukon gold potatoes
  • 1 c heavy cream
  • 1 stick butter
  • 2 Tbsp fresh chives minced
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper


  • Heat large skillet (preferably cast-iron) over medium heat.
  • Add bacon to pan and cook until fairly crispy and browned. Remove bacon and set aside, leaving 2 Tbsp fat in the pan and setting remaining bacon fat aside.
  • Season flour with kosher salt and freshly ground black pepper. Toss beef in seasoned flour and sear in pan for 1 minute per side until browned on all sides. Remove beef from pan and set aside.
  • Add garlic, onions and carrots to pan and sauté until bright and onions are translucent.
  • Add red wine and fresh thyme to pan and simmer until wine is reduced by half.
  • Add bacon and beef back to pan and simmer 1 more minute.
  • Add beef stock to pan with 2 Tbsp flour. Whisk to combine and simmer on low heat for 15 minutes.
  • Preheat separate small skillet over medium heat. Add 1 Tbsp bacon fat and saute pearl onions until lightly browned. Set aside.
  • Add 2 Tbsp butter to small skillet and sauté mushrooms until browned. Set aside.
  • Once stew has simmered for 15 minutes, remove thyme sprigs. Add mushrooms/onion mixture and 1 stick cold butter. Whisk to combine. Add parsley, and season with salt and pepper to taste.

Mashed Potatoes

  • Place potatoes in pot and cover with cold water with 4 Tbsp kosher salt to water and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender.
  • Remove potatoes from pot and place in bowl. Add heavy cream, butter and fresh chives and mash to combine. Season well with salt and pepper. Drop generous dollop of mashed potatoes onto a plate or bowl and serve with beef bourguignon ladled on top. Happy eating!
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Yankel Polak is the Head Chef at ButcherBox.