Nurture French Filet Bourguignon

Nurture French Bourguinon made with Nurture Ranch Grass Fed Beef Tenderloin Filet.

Nurture French Bourguinon made with Nurture Ranch Grass Fed Beef Tenderloin Filet.

Nurture French Filet Bourguignon

Cooks in 30 minutes

Serves 3-4


1)     4 Nurture Ranch Grass Fed Tenderloin  6 oz Filet cut into roughly 2-inch chunks

2)     1 cup frozen pearl onions

3)     1 tbsp olive oil (recommend Carapelli Organic Unfiltered)

4)     1 tbsp grass fed butter (recommend Kerry Gold)

5)     1 bacon slice, finely chopped

6)     1 package of organic mushrooms, quartered

7)     2 garlic cloves, finely chopped

8)     1 tsp thyme

9)     1 tsp tomato paste

10)   1/2 cup of Pinot Noir red wine

11)   1 cup low sodium beef broth

12)   2 tbls water

13)   1 tbls all-purpose flour

14)   fresh thyme (to garnish)

15)   tbsp. mint

16)   tbsp. black pepper


1) Remove tenderloin from refrigerator 20 minutes before cooking and cut into 2" chunks.  Set aside one small chunk and finely chop to prevent the meat from getting shocked when it hits the hot pan, maintaining the skillet's temperature.

2) Pat dry the remaining beef chunks with a paper towel. Season with salt and pepper on all sides.

3) Place onions in a microwave bowl and cover with a paper towel. Microwave 3-4 minutes, until cooked through. Set aside.

4) Heat a large skillet over medium high heat. Pour in olive oil and swirl to coat pan.

5) Add the large beef chunks to the pan in batched batches to avoid over crowding the pan, and quickly brown on all sides. Remove beef from the pan and set aside in a bowl.

6) Once all beef chunks have been browned, add the finely diced beef and bacon to the pan, stirring frequently. Add mushrooms and saute until lightly brown, for 4 minutes, stirring occasionally.

7) Add garlic and thyme and stir until fragrant. Add tomato paste and cook for an additional minute, stirring constantly.

8) Remove the pan from heat and pour in wine. Place back on heat and bring to boil, stirring and scraping the bottom of the pan with the back of a wooden spoon to release the browned flakes and cook until wine is reduced to half.

9) Add pearled onions and broth and bring to a boil for one minute. Whisk together flour and water in a small bowl and add to the pan--stirring constantly--until the mixture begins to thicken

10) Add butter and season with mint and black pepper.  Add the browned beef chunks and continue to cook over medium heat until the beef is medium-rare, for 2-3 minutes.  Serve with mashed potatoes and garnish with fresh thyme leaves.