The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 6 to 8
1 3-pound filet of
beef, trimmed
Kosher salt
Freshly ground black pepper
3 to 4 Tbs. good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 Tbs. tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 Tbs. unsalted butter at room temperature
2 Tbs. all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

With a sharp knife,
cut the filet crosswise into 1-inch-thick slices. Salt and pepper the
filets on both sides. In a large, heavy-bottomed pan on medium-high heat,
sauté 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 filets from the pan and set aside on a platter.

In the same pan, sauté
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, sauté
the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for
about 10 minutes, until browned and tender.

Add the filet 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 overcook. Season
to taste and serve immediately.

— The Barefoot
Contessa Cookbook