3 lbs. filet of beef
3-4 T. oil
1/4 lb. bacon diced
2 minced garlic cloves
1 1/2 C. dry red wine
2 C. beef stock
1 T. tomato paste
sprig fresh thyme
1/2 lb. peeled pearl onions
8-10 carrots cut diagonally in 1 inch thick slices
3 T. butter
2 T. flour
1/2 lb. fresh mushrooms sliced
Slice the filet into one inch thick slices. Salt and pepper on both sides. In a large pan with heavy bottom, saute the beef slices in batches with butter until browned (about 3 minutes) on the outside and very rare in the inside. Remove from pan and set aside.
In the same pan, fry the bacon until crisp. Set the bacon aside. Drain all the fat but 2 T. and add the garlic. Cook for 30 seconds.
Add the wine to the pan to deglaze and cook on high heat for about 2 minutes. Add the beef stock, tomato paste, thyme, 1 t. salt and 1/2 t. pepper. Bring to a boil and cook over medium heat 15 minutes. Strain the sauce and return the sauce to the pan. Add the carrots, onions and cook about 20 minutes until vegetables are tender and sauce is reduced.
Mash 2 T. butter and 2 T. flour together and whisk into sauce. Simmer 3 minutes.
Saute the mushrooms in 1 T. butter and 1 T. oil about 10 minutes.
Add the beef slices, mushrooms and 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.
Serves 6 to 8.