FILET OF BEEF BOURGUIGNON
Steps:
- Cut beef crosswise into 1" thick slices. Salt and pepper the meat on both sides. In a large heavy bottomed pan on medium high heat, saute the slices of beef in batches with 2-3 tbs oil until browned on outside and very rare on inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter. In the same pan, saute the bacon on medium low heat for 5 minutes until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tbs from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp salt and 1/2 tsp pepper. Bring to a boil and cook uncovered on medium high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20-30 minutes, until the sauce is reduced and the vegetables are cooked. With a fork, mash 2 tbs butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 tbs butter and 1 tbs oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Do not overcook. Season to taste and serve immediately.
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