Ingredients 

3-4 pounds filet of beef, cut into large cubes 
good olive oil 
1/2 pound bacon, diced 
4 garlic cloves, minced 
1 bottle good dry red wine 
4 cups beef stock 
2 tablespoon tomato paste 
2 sprig fresh thyme 
1 pound pearl onions, frozen 
10 to 15 carrots, cut diagonally into 1-inch-thick slices 
8 tablespoons unsalted butter at room temperature, divided 
4 tablespoons all-purpose flour 
2 pounds mushrooms, sliced 1/4-inch thick (domestic or wild) 

Directions 

Salt and pepper the beef cubes. In a large, heavy-bottomed pan on medium-high heat, saute the cubes of beef in batches with 2 to 3 tablespoons oil (add more as you add meat - as needed) until browned on the outside and very rare inside. Remove the cubes from the pan and set aside on a platter. 

In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. 

Drain all the fat, except 4 tablespoons, from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked. 

With a fork mash 4 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 3 minutes to thicken. 

Meanwhile, saute the mushrooms separately in 4 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender. 

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.