30-Minute Filet Bourguignonne With Mashed Potatoes

• 1 pound baking potato, peeled and cut into 1-inch pieces
• 1 cup frozen pearl onions
• 1 pound beef tenderloin, cut into 2-inch pieces
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 5 teaspoons butter, divided
• 1 bacon slice, finely chopped
• 1 (8-ounce) package mushrooms, quartered
• 1 garlic clove, finely chopped
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon sugar
• 2 teaspoons no-salt-added tomato paste
• 1/2 cup earthy red wine
• 1 cup fat-free, lower-sodium beef broth
• 2 tablespoons water
• 2 teaspoons all-purpose flour
• 3 tablespoons 2% reduced-fat milk
• Fresh thyme sprigs (optional)

1. Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.
2. While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; saute 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; saute for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.
4. Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.
5. Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

baking potato, frozen pearl onions, beef tenderloin, kosher salt, freshly ground black pepper, butter, bacon slice, mushrooms, garlic, thyme, sugar, nosalt, red wine, beef broth, water, flour, milk, thyme

Taken from www.myrecipes.com/recipe/30-minute-filet-bourguignonne (may not work)