Beef Bourguignon.
Served with a 1998 Bolla Amarone della Valpolicella, Italy.

Ingredients:

1 3-pound filet of beef

salt

pepper

3-4 tablespoons good olive oil

1/4 pound bacon, diced

2 garlic cloves, minced

1 1/2 cups good dry red wine

2 cups beef stock

1 tablespoon tomato paste

1 sprig fresh thyme

1/2 pound pearl onions, peeled

8-10 carrots, cut into 1 inch slices

3 tablespoons unsalted butter at room temperature

2 tablespoons all purpose flour

1/2 pound mushrooms, sliced

Instructions:

1. Cut the filet crosswise into 1 inch thick slices. Salt and pepper the filets on both sides. In a large, heavy bottomed pan on medium high heat, saute the slices of beef in batches with 2-3 tablespoons oil until browned on the outside - about 2-3 minutes on each side. Remove the filets from the pan and set aside.

2. 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 tablespoons, from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20-30 minutes, until the sauce is reduced and the begetables are cooked.

3. With a fork mash 2 tablespoon butter and the flour into a paste and whisk it into the sauce. Simmer for 2 minutes to thicken.

4. Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.

5. Add the filet slices, the mushrooms and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Season to taste.