This is classic Ina – the sauce is perfectly seasoned, the meat and vegetables cooked to perfection.
I’d suggest making this for someone you love on Valentine’s Day!
1 3 lb filet of beef, trimmed
pepper from the mill
3 to 4 T good olive oil
1/4 lb bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine such as Burgundy or Chianti
2 cups of beef stock
1 T tomato paste
1 sprig fresh thyme
1/2 lb pearl onions, peeled
8 to 10 carrots, cut into 1 inch thick slices (I used a bag of baby carrots cause I’m lazy)
3 T unsalted butter at room temperature
2 T flour
1/2 lb sliced mushrooms
Cut the filet crosswise into 1 inch thick slices, salt and pepper on both sides. In a large dutch oven, on medium high heat, saute the slices of beef in batches with 2 to 3 T oil until brown on the outside and very rare on the inside, about 2 minutes on each side. Remove the filets and set aside.
In the same pan, saute the bacon on medium low heat for about five minutes or until browned and crisp – set aside
Drain all the fat, except two tablespoons, add the garlic cook for 30 seconds
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the pan. Add the beef stock. tomato paste, thyme, 1 t salt and 1/2 t pepper, bring to a boil and cook uncovered on medium high heat for 10 minutes. Strain the sauce and return it to the pan – don’t skip this part – it really makes a difference, look how beautiful this sauce is!
Add the onions and carrots and simmer uncovered for 20 to 30 minutes until the sauce is reduced and the vegetables are cooked.
Simmer for 2 minutes to thicken
Saute the mushrooms in 1 T oil and 1 T butter for about 10 minutes
Add the beef, the mushrooms and the bacon back in and cover and reheat gently for 5 or 10 minutes – don’t overcook it so the meat stays juicy….
serve with some crusty bread and the rest of the wine, which in my case was Chianti…
I am joining Ina Fridays this morning – to see what everyone else is bringing to the table, please click on the links below: