Here’s a simple pork tenderloin recipe I made with a one pound tenderloin for my wife and me.
Instead of cooking at 350 for for 45-50 minutes, I seared the tenderloin then baked it for 15-20 minutes at 425.
My daughter Alicia and I made this version of boeuf bourguignon for Christmas dinner and it was a huge hit (I’m eating leftovers for lunch as I write this review).
I ended up almost tripling the recipe since we had 14 people attending our dinner. Doubling the recipe would have been fine but we are enjoying the leftovers.
This dish is a lot of work but well worth the effort for special occasions. We will be doing it again in the future.
What is your experience cooking boeuf bourguignon?
My mother loved to watch Julia Child’s cooking show The French Chef on public television in the 1960’s. My mother also loved experimenting with the recipes in Mastering the Art of French Cooking.
One of our family favorites was Julia’s classic boeuf bourguignon. My mother often made it for our Christmas dinner so this year I’m going to give it a shot.
Julia’s recipe is very involved so I thought I would try this “easier” variation from Chef Kate on Food.com.
I’ll let you know how it goes. Tell me about your favorite recipe from Julia Child in the comments below.
This is the classic, adapted from “Mastering the Art of French Cooking.” A wonderful dish, raising the simple stew to an art form and quite simple to make — even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink — not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.