Cut filet crosswise into 1 inch slices. Salt and papper the filets on both sides. In a large, heavy bottomed pan on medium-high heat, saute the slices of beat in batches with 2 to 3T oil until browned on the outside and very rare inside. (About 2 to 3 minutes 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 aside. Drain all fat, except 2T, from the pan. Add the garlic and cook for 30 seconds.
Deglaze the pan with 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 om 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 to 30 minutes until the sauce is reduced and the veggies are cooked.
With a fork, mash 2T butter and flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1T butter and 1T oil for about 10 minutes until brown and tender. Add the filet of beef slices, mushrooms, and bacon to the pan with the veggies and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook! Season to taste and serve immediately with a baguette.
Serving
Suggestions
Excellent for late dinners after the kids are in bed!
Originally Submitted
11/15/2009
0 Out of 5 from
0 reviews
You can add this Filet of Beef Bourguignon recipe to your own private DesktopCookbook.