1/3 cup extra virgin olive oil
1 fillet of beef, well trimmed
120g diced bacon
2 garlic cloves, crushed
2 cups red wine
2 cups good-quality beef stock
1 tbs tomato paste
2 sprigs thyme, chopped
2 bay leaves
Bunch of baby carrots, ends trimmed, blanched
12 small brown onions, blanched, halved
1 tbsp plain flour
3 tbsp butter
200g small Swiss brown or shiitake mushrooms, sliced
Finely chopped parsley, to garnish
1. Heat half the oil in a ovenproof casserole over high heat, then add the beef fillet and brown on all sides. Transfer to a plate and set aside.
2. Heat remaining oil in casserole over medium heat. Add the bacon and fry for 5 minutes or until starting to crisp. Transfer to a plate lined with paper towel. Drain all but 2 tablespoons of fat from the casserole, then add the garlic and cook for a few seconds. Add the red wine, stock, tomato paste and herbs. Season with salt and pepper, then bring to the boil. Reduce heat to low and simmer for 15 minutes, then strain the sauce, discard solids except mushrooms, and return sauce to casserole to cook for 5 minutes or until slightly reduced. Place the meat in the sauce with the carrots and onions, and simmer over low heat for 10 minutes for rare meat (cook a little longer if you prefer your meat more well done).
3. Transfer meat to a platter, cover loosely with foil and set aside to rest. Use a fork to mash flour with 1 tablespoon of butter, then gently whisk into the sauce and cook over low heat for 2 minutes. Meanwhile saute the mushrooms with the remaining butter over medium heat in a separate pan, then add to the sauce. Taste for seasoning. Place the fillet on a serving platter surrounded with the vegetables. Pour a little sauce over the beef fillet, sprinkle with parsley, and serve remaining sauce separately.