I’ve been making this recipe for many years, more than 30 years.

It is a great dinner party recipe because much of it can be made a head and finished

at the last moment.

I’ve made it often as a special celebration dinner, including more than once for our Anniversary.

I hadn’t made it in a while so I made it last night for dinner.

I know the recipe is based off one of Julia Child’s recipes. And if I remember correctly

it was called Beef Burgundy.

Like many recipes I saved it as a basic outline rather than the full recipe.

This recipe is meant to serve six.

I just adjust it when making it for just Moe and I.

Served with fresh steamed green beans and cauliflower. Both from a local farm market.

Locally grown.

And a favourite of both Moe and mine, Parisienne Potatoes.

Beef Burgundy

Adapted from a Julia Child Recipe
2 to 3 pound beef tenderloin

Make a sauce using:
1-1/2 Cups red wine
1 1/2 cups beef broth

1 minced shallot
1 clove of garlic cracked
1 Tablespoon tomato paste
sprig of rosemary

Add minced shallot and red wine in pot and simmer until wine has reduced to 1/2 cup.
Add Beef broth and sprig of rosemary and cracked garlic clove. Season with salt and pepper. Simmer until reduced.

Thicken reduced sauce with 1 tablespoon of flour blended with 1
tablespoon of butter.

Braise about 15 to 20 pearl onions by browning in a little butter and olive oil.

When browned add a little chicken broth and fresh thyme, cover and simmer until tender.
Saute 1/2 pound of sliced or quartered mushrooms in butter and olive oil.

Set onions and mushrooms aside.

Slice a beef tenderloin into 1/2 inch to 3/4 inch thick slices.

Dry well and season with salt and pepper.
Brown on both sides in butter and oil.

Careful not to over cook. Beef should be on the rare side.

Add the onions and mushrooms to the sauce.

Add the beef to the sauce.

May be prepared up to
this point and reheated later.

Meat should be rare to medium rare so be
careful when you reheat.

This is adjusted from a Julia Child recipe.