Filet boeuf bourguignon

Ingredients:

• 1 (1.3 kg) beef tenderloin, trimmed
• Coarse salt and ground black pepper to rub the meat + 1 teaspoon salt and 0.5 teaspoon pepper
• 3-4 tbsp. l. olive oil
• 110 g bacon, diced
• 2 cloves garlic, crushed
• 1.5 cups dry red wine, such as Burgundy or Chianti
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 sprig of thyme
• 220 g pearl onions, peeled
• 8-10 carrots, cut diagonally into 2.5 cm thick slices.
• 3 tbsp (45 g) butter at room temperature
• 2 tbsp. flour
• 220 g mushrooms, sliced ​​0.5 cm thick (farm or wild)

Preparation:

1. Using a sharp knife, slice the beef across the grain into 2.5 cm (1 in) thick pieces. Season both sides with salt and pepper. In a large, heavy-bottomed skillet over medium-high heat, cook the beef slices in batches, adding 2-3 tablespoons of olive oil, until the meat is browned on the outside and very rare on the inside, about 2-3 minutes per side. Remove the meat from the skillet and transfer it to a platter.
2. In the same skillet, cook the bacon over medium-low heat for 5 minutes, until golden brown and crispy. Remove the bacon and set aside. Drain all the fat from the skillet, reserving 2 tablespoons. Add the garlic and cook for 30 seconds.
3. Pour the red wine into the pan and cook over high heat for 1 minute, scraping up any browned bits from the bottom. Add the beef broth, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and simmer over medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onion and carrots and simmer over low heat for 20-30 minutes, until the sauce has reduced slightly and the vegetables are tender.
4. Using a fork, mix 2 tablespoons (30 g) of butter and flour to form a paste and gently fold it into the sauce. Simmer for 2 minutes.
5. Meanwhile, in a separate skillet, sauté the mushrooms in 1 tablespoon (15 g) butter and 1 tablespoon olive oil for 10 minutes, until browned and tender.
6. Add the sliced ​​meat, mushrooms, and bacon to the pan with the vegetables and sauce. Cover and heat for 5-10 minutes. Be careful not to overcook. Season with salt and serve immediately.