And, especially if it's your first time making this, do yourself a favor - follow EACH STEP IN ORDER, and don't skimp. Take the time and be proud that you are making a classic just the way Julia would want you to. Splurge on a $10-$15 bottle of French wine, and fresh ingredients. I used frozen pearl onions in my third creation, in order to save some time. It was still excellent, but, I was spoiled with the flavor and texture the fresh onions offered. My husband and I may not have known the difference if I had made it twice before with frozen onions, but we did. On the fourth time, and probably the fifth to the 50th, I will schedule the added time to prepare fresh pearl onions and welcome the extra steps it takes.
Because of that slight alteration, we are happy that we have used the same wine each time.
Try a Bordeaux (or similar) and stick with it to make your signature Boeuf, or, be daring and try a different wine each time.
I wish the photo of the meal looked as good as it tasted. We had a dinner party for five with this meal, and we devoured a recipe made for eight.