Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempura
You can never have too many Japanese recipes, so give Oriental Filet Mignon on Crisp Kataifi with Shrimp
Filet of Beef Bourguignon
Ingredients
- 1 (3-pound) filet of beef, trimmed
- Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
- 3 to 4 tablespoons good olive oil
- 1/4 pound bacon, diced
- 2 garlic cloves, minced
- 1 1/2 cups good dry red wine, such as Burgundy or Chianti
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 sprig fresh thyme
- 1/2 pound pearl onions, peeled
- 8 to 10 carrots, cut diagonally into 1-inch-thick slices
- 3 tablespoons unsalted butter at room temperature
- 2 tablespoons all-purpose flour
- 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
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