Beef Bourguignonne

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (3 lb) filet of beef, trimmed
• kosher salt
• fresh ground black pepper, for seasoning plus
• 1 teaspoon salt, and
• 1/2 teaspoon pepper
• 3 -4 tablespoons olive oil
• 1/4 lb bacon, diced
• 2 garlic cloves, minced
• 1 1/2 cups good dry red wine, such as burgundy or 1 1/2 cups chianti wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• 1/2 lb pearl onion, peeled
• 8 -10 carrots, cut diagonally into 1-inch-thick slices
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• 1/2 lb mushroom, sliced 1/4-inch thick (domestic or wild)

Recipe

• 1 with a sharp knife, cut the fillet crosswise into 1-inch-thick slices.
• 2 salt and pepper the fillets on both sides.
• 3 in a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side.
• 4 remove the fillets from the pan and set aside on a platter.
• 5 in the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp.
• 6 remove the bacon and set it aside.
• 7 drain all the fat, except 2 tablespoons, from the pan.
• 8 add the garlic and cook for 30 seconds.
• 9 deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
• 10 add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 11 bring to a boil and cook uncovered on medium-high heat for 10 minutes.
• 12 strain the sauce and return it to the pan.
• 13 add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• 14 with a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce.
• 15 simmer for 2 minutes to thicken.
• 16 meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• 17 add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce.
• 18 cover and reheat gently for 5 to 10 minutes.
• 19 do not over cook. season, to taste, and serve immediately.