by Chef Robert Bennett
Chez Bennett- Cookbook
One 3 LB. filet of beef trimmed or 8 filets.Kosher salt and freshly ground white pepper for seasoning.3 to 4 tbs. extra virgin olive oil.1 cup beef broth.2 cloves roasted garlic.1/2 lb. bacon diced and sauteed.2 cups good “Red Wine”.1 tbs. tomato paste1 box frozen pearl onions1 tbs. tomato paste8-10 carrots cut diagonally into 1” slices3-4tbs. unsalted butter2 tbs. all purpose flour1 lb. button mushrooms sliced
Cut the filets of beef into 8 filets and season with salt and pepper on both sides. In a large heavy bottomed pan over a medium high heat, sauté the filets in batches with the olive oil until browned on the outside and very rare inside ( about 2-3 minutes on each side). Remove the filets from the pan and set aside on a platter. In the same pan sauté the bacon until browned and crisp. Remove the bacon and set aside.
Drain all of the fat except for 2 tbs. from the pan. Add the roasted garlic and heat through.
Deglaze the pan with the Red Wine and cook on high for about 1 minute scraping the bottom of the pan. Add the beef broth, tomato paste, Kosher salt and white pepper to taste. Bring to a boil and cook uncovered on a high heat for about 10 minutes. Add the onions and carrots and simmer uncovered for 20-30 minutes until the sauce is reduced and the vegetables are cooked.
In a small cup melt the butter in the microwave and add the flour stirring until incorporated. Add this a little at a time to the sauce and whisk it in well and simmer for 2-5 minutes to thicken. Meanwhile sauté the mushrooms separetly in a little bit of the olive oli until browned and tender. Add the filet slices, mushrooms and bacon to the pan with the vegetables and sauce. Cover and reheat the meat gently for 5-10 minutes…do NOT over cook the meat.
Serves: 8 as a main course