Beef Bourgenoine

I guess if you need to have some left over beef, I should give you a reason.  This recipe is a take on the traditional but is lighter because it uses tenderloin and doesn't take 3 hours to cook.  Very filling but quite good!

Ingredients: This served 2 adults and 4 kids

1.5 lbs of a tenderloin of beef sliced into 1" steaks

6 carrots peeled and chopped in 1" slices

15 pearl onion

2 cloves of garlic

1 T butter

1 T olive oil

6 sprigs of thyme

1 bottle of red wine (decent)

1 box of beef broth

4 slices of bacon diced

package of sliced baby bella mushrooms

In a heavy skillet (iron) brown the tenderloin slices but not for long if you like your beef rare.  You will cook it more later.  Remove and set aside.  Add the bacon a cook until crispy.  Remove and set aside.  Drain the bacon grease leave a little.  Add the minced garlic and pearl onions carrots and cook for about 10 minutes.  Add half the bottle of wine and deglaze the pan.  Add half the beef stock and the thyme. Continue to cook until the sauce thickens and the veggies are tender.  Along the way, you will need to add more wine and stock.  Once the carrots are tender, you will want to add the beef and bacon to the pan but if you like it rare, you will only want it to cook for about 3 to 5 minutes.  Meanwhile you will sautee the mushrooms in butter until they are perfect.  Salt and pepper the mushrooms and the other skillet to taste.  Add the mushrooms to the other skillet once they are done and you are ready to serve.  I made this with mashed potatoes but it was really too much.  Not sure what the option would be on that- just be hungry!