Ingredients

• 2-3 tablespoons olive oil
• 4 ounces center cut smoked bacon, sliced 1/4-inch
• 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
• Kosher salt
• coarsely ground black pepper
• 4 ounces carrots, medium dice
• 4 yellow onions, medium dice
• 2 cloves garlic, chopped
• 1/4 cup Cognac or brandy
• 2 cups high quality pinot noir
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1/2 teaspoon fresh or dried thyme leaves
• 4 tablespoons unsalted butter at room temperature, divided
• 4 tablespoons all-purpose flour
• 1/2 pound pearl onions (fresh or frozen), diced
• 1/2 pound fresh mushrooms, quartered

Instructions

On a Wolf Burner, heat a large saute pan over medium heat for 2 minutes. Add cut bacon to the pan. Remove the bacon with a slotted spoon once the bacon is finished cooking.

Add the beef to the pan that just had the bacon in it. Season beef with salt and pepper. Remove beef from the pan once it is done cooking.

Add carrots and onions to the pan that was just used for the beef. Turn the heat up to high. Add garlic after two minutes of sauteing. Watch the video above to learn how to properly add the Cognac and flambe. You must have a hood ventilation to properly and safely flambe. Timestamp 12:18.

In another pan, over medium heat, add onions and mushrooms.

Add the bacon and cook over medium heat, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Add the pinot noir wine, thyme, tomato paste, and beef broth to the carrots. Add the beef once you cannot smell the pinot noir.

Melt butter in a pan and then add flour to make the roux. Once the roux has thickened, slowly add it to the meat a little at a time to thicken the dish to a sauce consistency.

Serve with Yukon gold potato puree or buttered egg noodles. Top with onions and mushrooms.