 | | 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 gently for 5-10 minutes being sure not to over cook.
- Add 2 tablespoons of butter to the cooked egg noodles and garnish with fresh chopped parsley. Serve meat and sauce over noodle.
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Prep Time: 1 hour
Cook Time: 10 minutes
Container: large dutch oven or skillet
Servings: 6
|  | | Ingredients | | - | | 3 pounds beef fillet, cut crosswise into 1" thick slices and each slice cut in 1/2 |
| - | | salt and pepper to season beef |
| - | | 3 tablespoons olive oil |
| - | | 4 bacon slices, diced |
| - | | 2 garlic cloves, minced |
| - | | 1 cup red wine - dry |
| - | | 2 cups beef stock |
| - | | 1 tablespoon tomato paste - italian herb style |
| - | | 1 teaspoon thyme - dried leaf or 1 sprig fresh |
| - | | 1 teaspoon salt |
| - | | 8 ounces pearl onions - peeled |
| - | | 3 carrot - sliced into 1/2" discs |
| - | | 3 tablespoons unsalted butter |
| - | | 2 tablespoons flour |
| - | | 8 ounces baby bella mushrooms - sliced |
| - | | 6 ounces egg noodles - cooked according to package directions, drained |
| - | | 2 tablespoons butter |
| - | | 1/3 cup parsley - freshly chopped, for garnish |
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