Beef Tenderloin Red Wine Stew - Chefs Catalog

By á-46

Serve over garlic mashed potatoes, makes 4 to 6 servings.

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 3 pounds lean beef tenderloin roast, visible fat trimmed, roast cut into 2-inch pieces
• Salt and freshly ground pepper, to taste
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 bottle dry red wine
• 2 bay leaves
• 1 thyme sprig
• 1 , 5-ounces pancetta
• 2-1/4 cups water
• 4 or 5 large carrots, cleaned and cut into 1/2-inch pieces, bias cut
• 10 cremini mushrooms, cleaned and halved
• 1/4 teaspoon sugar
• Chopped fresh leaf parsley, for garnish

Preparation

Step 1

Cooking Instructions
Preheat oven to 350 F. In a large Dutch oven pot over medium high heat, melt butter in 1 tablespoon of the olive oil.

Season meat with salt and pepper. Arrange beef in a single layer in the Dutch oven. Brown on first side 6 to 8 minutes, until well seared on all sides. Sear beef in batches if needed. Add onion and minced garlic. Cook an additional 5 minutes, stirring occasionally.

Add flour, stirring well and whisk in red wine and tomato paste. Bring to a boil. Add bay leaves, thyme, and salt and pepper. Stir to combine. Remove from heat and cover. Transfer to oven and braise 1 to 1-1/2 hours, until meat is tender and liquid has reduced to a thick sauce. Remove from oven.

While meat is braising, place pancetta in a medium sauce pan and cover with 2 cups of water. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes. Remove from heat and drain. Rough chop pancetta and add to skillet with remaining olive oil over medium high heat. Add mushrooms, carrots, and 1/4 cup of water and stir to combine. Season with sugar, salt and pepper. Bring to a simmer, reduce heat cover and let cook 15 minutes, stirring occasionally, until most of the water has cooked off. Uncover and raise heat to medium high. Cook vegetables 3 to 4 minutes, stirring often, until browned.

Remove bay leaves and thyme sprig from stew. Add vegetables. If thicker sauce is desired, place stew back on medium high heat and bring to a simmer. Whisk together 1 to 2 tablespoons cornstarch with 1/2 to 1 cup of additional red wine or water. Once sauce is simmering, in a thin stream pour in cornstarch slurry, stirring constantly. Continue to simmer until sauce reaches desired consistency.