Fillet of Beef Bourguignonne

So i wanted to start a new tradition of cooking a nice supper with nice china on Saturdays. I want to instill simple traditions that bring our family together and don't cost an arm and a leg.

The recipe for this week was Fillet of Beef Bourguignonne. thought i would share the steps. if you want the recipes you will have to e-mail me. Just in case it is copyrighted.

things you need. 3lb fillet, 1/2 pound mushrooms, 20 pearl onions, 8-10 carrots, 3 cloves garlic, beef stock, tomato paste, butter, olive oil, dry red wine, fresh thyme, salt, pepper, and 2 tsp flour.
Pat your beef dry after cutting. dry beef brown better. brown on all sides in olive oil and pull out. keep the meat on the rare side. season beef with kosher salt and pepper. ( you can tell i drink while i cook..hehehe)
after you have pulled out the meat. brown your garlic in the leftover oil for bout 5 minutes

add 1-1/2 red wine and turn light to high and deglaze your pan. add stock, 1 tbsp of tomato paste, 1 stick of fresh time, salt & pepper. boil for 10 minutes. strain the liquid and return to the pan.Add carrots and onions and boil on Med-high for 20-30 minutes until veggies are tender.

Cook the mushroom in 1 tbsp butter and 1 tbsp olive oil. make sure you don't crowd mushrooms and NEVER add salt to mushrooms while cooking. it will make the super tough.

take 2 tbsp room temp butter and smash it into 2 tbsp flour until well mixed. add it to the stock and veggies and cook for 5 minutes. add your mushroom and beef and cook for 5-10 more minutes. serve right away. Do not overcook or your meat will be tough and enjoy!!!

i set a nice table. it might be just us but what they hey. you have nice china show it off even if it's just for one night. This is one of my favorite china sets. My Grandmother Yeo gave me the nice serving dish. and i found the plates at a flea market 6 for a $1.00!!

It was nice to share a nice meal with my family. boys didn't want to touch it but Zach and I sure ate it up!