What's for Dinner?: Filet of Beef Bourguignon

Here is another terrific recipe from The Barefoot Contessa Cookbook. I have made this numerous times. Using high-quality beef tenderloin makes this a memorable meal.

INGREDIENTS

1 3 pound filet of beef trimmed (your butcher can do this for you)
Salt and pepper
3-4 tablespoons olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8-10 carrots, peeled and cut diagonally into sections
3 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4 inch thick (domestic or wild)


METHOD

With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2-3 tablespoons oil until browned on the outside and very rare 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 until browned and crisp. Remove the bacon with a slotted spoon and set on a plate lined with paper towels. Drain all the fat except for 2 tablespoons, 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 teaspoon salt, and 1/2 teaspoon 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 tablespoons 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 remaining tablespoon of butter and 1 tablespoon of 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.

This can be prepared in advance and refrigerated. Allow the dish to come to room temperature before reheating gently.

Note: To peel pearl onions easily, first blanch them for a minute or two in boiling water.