Jul 14 2026
Restaurants›Ristorante Del Lago›Certified Angus Beef Tip Bourguignon Recipe

Certified Angus Beef Tip Bourguignon Recipe

Inspired by Ristorante Del Lago
Time2h 30m
Serves6

Tenderloin Tips, Beeler’s Bacon, Carrot, Pearl Onion, Button Mushroom, Fingerling Potatoes (Wheat)

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Ingredients

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Main Ingredients

Liquids and Seasoning

Garnish

Method

Preparation

  1. 1

    Prepare the Ingredients

    Begin by cutting the Certified Angus Beef tenderloin into bite-sized pieces. Chop the Beeler’s bacon into small pieces. Peel and slice the carrots into 1/2 inch rounds. If using frozen pearl onions, thaw and drain them. Clean the button mushrooms and slice them in half. Wash the fingerling potatoes and leave them whole.

Cooking

  1. 2

    Cook the Bacon

    In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped Beeler’s bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

  2. 3

    Sear the Beef

    In the same pot, increase the heat to medium-high. Add the beef tenderloin tips and season with salt and black pepper. Sear the beef on all sides until browned, about 4-5 minutes. Remove the beef and set aside.

  3. 4

    Sauté the Vegetables

    In the same pot, add the carrots, pearl onions, and mushrooms. Sauté for about 5 minutes until the vegetables start to soften.

  4. 5

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to deglaze, releasing any browned bits. Allow the wine to reduce by half, about 3-4 minutes.

  5. 6

    Combine Ingredients

    Return the beef and bacon to the pot. Add the beef broth, garlic, thyme, and bay leaves. Stir to combine and bring to a simmer.

  6. 7

    Add Potatoes

    Add the fingerling potatoes to the pot. Cover and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld.

Finishing Touches

  1. 8

    Garnish and Serve

    Once cooked, remove the bay leaves. Check the seasoning and adjust with salt and pepper if needed. Garnish with freshly chopped parsley before serving.

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