Beef Tenderloin With Burgundy Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 beef tenderloin fillets, sliced 1 in. thick
• 3 -4 tablespoons olive oil
• 1/4 lb bacon
• 2 garlic cloves, minced
• 1 1/2 cups burgundy wine or 1 1/2 cups chianti wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• 1/2 lb pearl onion
• 8 -10 carrots, sliced 1 inch thick
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons flour
• 1/2 lb mushroom, sliced

Recipe

• 1 heat 3 tbsp of oil in skillet over medium-high heat.
• 2 salt and pepper on both sides of . brown in oil for 2-3 minutes. remove and set aside.
• 3 in the same pan, sauté bacon for 5 minutes; remove. drain fat from pan, reserving 2 tablespoons. add garlic and cook 30 seconds.
• 4 add wine and deglaze pan; cook on high for 1 minute. add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
• 5 boil uncovered for 10 minutes. strain the mixture and return to pan. add onion and carrot; simmer 20-30 minutes.
• 6 mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. simmer 2 minutes to thicken.
• 7 meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. also crumble the cooked bacon.
• 8 add beef, mushrooms, and bacon to the pan with sauce. cover and reheat gently for 10 minutes before serving.