This recipe needs no introduction. Let me just say…you must make this.
For this recipe you’ll need:
3 lb Filet of Beef
Salt and pepper for seasoning (Kosher salt if you have it)
2 TB olive oil
¼ lb bacon, diced
2 cloves garlic, minced
½ cup Burgundy wine
2 cups beef stock
1 TB tomato paste
1 sprig fresh thyme
1 teaspoon salt (Kosher if possible—it’s mellower in flavor)
½ teaspoon black pepper
8 carrots (about 2 cups) cut into thick 1-inch diagonal chunks
1 package frozen pearl onions (whole baby onions)
3TB butter, softened
2 TB flour
2 TB oil
2 TB butter
½ pound button/white mushrooms, chopped thick
To make this recipe:
Cut the filet of beef into 8 (1-inch) slices. Season liberally with salt and pepper on both sides.
In a deep pan (like a soup pot), add 2 TB olive oil. Sear the meat for about 2 minutes on each side (you’ll need to do two batches). Place the meat on a plate and set aside.
In the same pan, cook bacon until crisp. Remove it from the pan and set it aside.
In the same pan, add 2 cloves of garlic and stir. Deglaze the pan with Burgundy wine. Add beef stock, tomato paste, thyme, 1 tsp. salt and ½ tsp. pepper and cook for 10 minutes over high heat.
Add chopped carrots and frozen onions. Allow to simmer, covered, for 30 minutes.
In a small bowl, use a fork to blend together 3 TB softened butter with 2 TB flour. Add this mixture to the sauce and stir to combine. Let that cook while you cook the mushrooms—combine 2 TB oil and 2 TB butter in a pan and add the mushrooms. Cook until browned.
Add the beef back to the dish. Add the mushrooms and the reserved bacon and stir. Let this cook for 10-20 minutes until the beef is cooked and the flavors have merried.
Serve with a big hunk of crusty bread.