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photo 30-Minute Filet Bourguignonne with Mashed Potatoes Recipe | Say Mmm

30-Minute Filet Bourguignonne with Mashed Potatoes

An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.
4 Servings - 30 min -
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Servings:4  | Calories:502 | Total Fat:30g  | Chol:93mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 30g
46 %
Sat Fat 13g
65 %
Total Carb 26g
9 %
Fiber 3g
12 %
Sugars 4g
Cholesterol 93mg
31 %
Sodium 798mg
33 %
Protein 27g
54 %
61% Beef tenderloin
17% Baking potato
12% Others combined
8% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound baking potato, peeled and cut into 1 inch pieces
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2 inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8 ounce) package mushrooms, quartered
1 garlic clove, finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sugar
2 teaspoons no-salt-added tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk
Fresh thyme sprigs (optional)

Directions : View recipe directions on
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