Beef Bourguignon Nouvelle Cuisine

Ingredients

While the original Beef Bourguignon is known for its slow-cooked, rustic flavors, our Nouvelle Cuisine adaptation focuses on refined presentation and delicate flavors. We have reduced the cooking time and enhanced the dish with vibrant ingredients, creating a lighter and more elegant version of this beloved French classic. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1.5 pounds (680g) beef tenderloin, cut into cubes 1.5 pounds (680g) beef tenderloin, cut into cubes
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) Dijon mustard 1 tablespoon (15ml) Dijon mustard
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 42g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium-high heat.
2. 2.
   Add the beef cubes and cook until browned on all sides. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. 5.
   Return the beef to the skillet and pour in the red wine, beef broth, tomato paste, Dijon mustard, and sugar. Stir well to combine.
6. 6.
   Tie the thyme sprigs and bay leaves together with kitchen twine and add them to the skillet.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Reduce the heat to low, cover the skillet, and simmer for 30 minutes, or until the beef is tender.
9. 9.
   Remove the thyme sprigs and bay leaves from the skillet.
10. 10.
    Serve the Beef Bourguignon Nouvelle Cuisine garnished with fresh parsley.

Treat your ingredients with care...

• Beef tenderloin — For the best results, choose a high-quality cut of beef tenderloin with marbling for tenderness and flavor.
• Red wine — Opt for a full-bodied red wine, such as Burgundy or Cabernet Sauvignon, to enhance the depth of flavor in the dish.
• Mushrooms — Use a mix of different mushrooms, such as cremini, shiitake, and oyster, to add complexity to the dish.
• Tomato paste — Look for a tomato paste with a rich and concentrated flavor to intensify the sauce.
• Fresh parsley — Use fresh parsley as a garnish to add a touch of freshness and color to the final presentation.

Tips & Tricks

• For an extra touch of elegance, serve the Beef Bourguignon Nouvelle Cuisine in individual ramekins or on a bed of creamy mashed potatoes.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.
• To save time, you can prepare the dish in advance and reheat it gently before serving. This will allow the flavors to develop even further.

Serving advice

Serve the Beef Bourguignon Nouvelle Cuisine as the main course of a sophisticated dinner party. Pair it with a side of roasted vegetables or a fresh green salad to complete the meal.

Presentation advice

To create an elegant presentation, arrange the beef cubes on a white plate and spoon the red wine reduction over them. Garnish with a sprig of fresh thyme and a sprinkle of chopped parsley for a pop of color.