Beef Bourguignonne

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Source: barefoot contessa

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Steps

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With a sharp knife , cut the fillet crosswise into 1-inch-thick slices.

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Salt and pepper the fillets on both sides.

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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.

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Remove the fillets from the pan and set aside on a platter.

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In the same pan , saute the bacon on medium-low heat for 5 minutes , until browned and crisp.

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Remove the bacon and set it aside.

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Drain all the fat , except 2 tablespoons , from the pan.

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Add the garlic and cook for 30 seconds.

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Deglaze the pan with the red wine and cook on high heat for 1 minute , scraping the bottom of the pan.

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Add the beef stock , tomato paste , thyme , 1 teaspoon salt , and 1 / 2 teaspoon pepper.

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Bring to a boil and cook uncovered on medium-high heat for 10 minutes.

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Strain the sauce and return it to the pan.

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Add the onions and carrots and simmer uncovered for 20 to 30 minutes , unt.

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Ingredients

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filet of beef, kosher salt, fresh ground black pepper, salt, pepper, olive oil, bacon, garlic cloves, dry red wine, beef stock, tomato paste, fresh thyme, white pearl onion, carrots, unsalted butter, all-purpose flour, mushroom