Fillet of Beef Bourguignonne
Copyright 1999, The Barefoot Contessa Cookbook,
All Rights Reserved
1 (3-pound) filet of
beef, trimmed
Kosher salt and
freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2
teaspoon pepper
3 to 4 tablespoons
good olive oil
1/4 pound bacon,
diced
2 garlic cloves,
minced
1 1/2 cups good dry
red wine, such as
2 cups beef stock
1 tablespoon tomato
paste
1 sprig fresh thyme
1/2 pound pearl
onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons
unsalted butter, at room temperature
2 tablespoons
all-purpose flour
1/2 pound mushrooms,
sliced 1/4-inch thick (domestic or wild)
With a sharp knife,
cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets
on both sides. 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. Remove the fillets 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 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 to 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 1 tablespoon butter and 1
tablespoon oil for about 10 minutes, until browned and tender.
Add the fillet of
beef slices, the mushrooms, and the bacon to the pan with the vegetables and
sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.