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- 1/3 cup parsley - freshly chopped, for garnish
Don’t be intimidated by the number of ingredients or the steps involved in this classic French
dish; this version, served on egg noodles, is easy to prepare, and the tasty result is so satisfying.
Directions
Salt and pepper fillets generously. In a large, heavy bottomed pan, heat olive oil over
medium-high heat. Sauté the slices of beef, three at a time, until browned on the outside and very
rare in the middle; approximately 2-3 minutes each side.
Remove fillets from pan and set aside on platter.
In the same pan, sauté the bacon on medium-low heat until browned and crisp; approximately
5-10 minutes. Remove bacon with slotted spoon and set aside.
Drain all the fat from the pan except for 2 tablespoons. Add garlic and cook for 30 seconds,
stirring.
Deglaze the pan with the red wine and cook on high heat for one minute, scraping bottom of pan
with wooden spoon. Add the beef stock, tomato paste, thyme, one teaspoon salt and pepper. Bring to
a boil and cook, uncovered, on medium-high heat for 10 minutes. Add onions and carrots; simmer
uncovered for 20-30 minutes until the sauce is reduced and vegetables are cooked. Melt butter and
add flour to it. Stir to create paste; add this into sauce, simmer for 2-3 minutes to thicken. (If
sauce gets too thick, add water or beef stock to create desired consistency).
Meanwhile, sauté mushrooms in small skillet over medium heat wtih 1 tablespoon oil and 1
tablespoon butter for about 10 minutes until browned.
Add the beef slices into the vegetable mixture, top with mushrooms and bacon. Cover and reheat
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