Delicious! Loved it! I consider myself to be a good cook at a fairly young age, but getting my beef dishes so tender has been my cooking challengs. This recipe is the one that convinced I CAN make tender beef, haha! I had no shallots on hand so roasted regular white onions instead. I also omitted the bacon step as my husband and I do not eat pork. Instead I sauteed more onions and some minced garlic and then seared the beef in the same pan. Just before placing in the oven I threw in several large quartered mushrooms. I cooked my beef to more of a medium (don't care for the bloody juice) and it still turned out fabulously moist! But I think next time I will 'undercook' just a bit because the beef does continue to cook for a few more minutes after coming out of the oven. I didn't even think the ommition of the bacon hurt the flovor of this dish at all. I think I might try it with turkey bacon next time just to see what the flavor is like. As for the sauce, I only had about 1/4 cup of red wine left in my pantry, so that's what I used. I also used about 3-4 tablespoons of tomato paste to make more of a tomato sauce and used only half the butter and flour to make it less heavy. It turned out very good this way. I agree with another cook on probably wanting to thin the sauce out a bit to more of an 'au jus' type consistency. The beef is so flavorful on it's on that it doesn't really need a heavy sauce. But the sauce went very well with some stovetop grilled potatoe
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