Filet of Beef Bourguignon

1 3-pound filet of beef, trimmed
Kosher salt, Freshly ground black pepper
3-4 TBS. good olive oil
1/4 pound bacon, minced; 2 garlic cloves
1 1/2 cups red grape juice, cranberry juice, or aronia juice
2 cups beef stock
1 TSB. tomato paste, 1 sprig thyme, 1/2 pound pearl onions, peeled;
8-10 carrots, cut diagonally into 1"-thick slices
3 TBS unslated butter at room temperature, 2 TBS all-purpose flour, 1/2 pound 1/4" sliced mushrooms

Cut the filet crosswise into 1" thick slices. Salt and pepper on both sices and brown over medium heat with 2 to 3 TBS. olive oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets 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 TBS. from the pan. Add the garlic and cook for 30 seconds.

Deglaze pan with the juice and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil and cook uncovered for 20-30 minutes until the sauce is reduced and the vegetables are cooked.

With a fork mash 2 TBS. butter and 1 TBS. 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. (I have kept this warm in a crock pot, but it isn't as good as serving immediately.)
Enjoy! Ellen Powley