Beef Tenderloin With Burgundy Sauce

• 4 beef tenderloin fillets, sliced 1 in. thick
• 3 -4 tablespoons olive oil
• 1/4 lb bacon
• 2 garlic cloves, minced
• 1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• 1/2 lb white pearl onion
• 8 -10 carrots, sliced 1 inch thick
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons flour
• 1/2 lb mushroom, sliced

1. Heat 3 tbsp of oil in skillet over medium-high heat.
2. Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
3. In the same pan, saute bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
4. Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and 1/2 tsp pepper.
5. Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
6. Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
7. Meanwhile, saute mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
8. Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

beef tenderloin, bacon, garlic, wine, beef stock, tomato paste, thyme, white pearl onion, carrots, unsalted butter, flour, mushroom

Taken from www.food.com/recipe/beef-tenderloin-with-burgundy-sauce-159479 (may not work)