Serves 2
| 2 | thick slices bacon, cut in 1-inch pieces |
| 2 | tablespoons olive oil |
| 1 | pound center-cut beef tenderloin, cut into 2 pieces |
| Salt and pepper, to taste | |
| 1 | shallot, finely chopped |
| 6 | ounces white mushrooms, quartered |
| 1/2 | cup red wine |
| 3/4 | cup low-sodium chicken stock |
| 1 | tablespoon tomato paste |
| 2 | teaspoons chopped fresh thyme |
2. In a skillet with a heatproof handle, render the bacon in 1 tablespoon of the olive oil. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
3. Sprinkle the beef generously on all sides with salt and pepper. Set the beef in the hot fat. Cook the pieces, over medium -high without touching for 2 minutes, or until the beef is browned and releases easily from the pan. Turn and cook the other side for 2 minutes. Transfer to a large plate.
4. Add the remaining 1 tablespoon oil to the pan. When it is hot, cook the shallot, stirring, for 2 minutes. Add the mushrooms, sprinkle with more salt, and cook, stirring, for 2 minutes or until they start to brown and soften.
5. Add the red wine and cook, scraping the bottom of the pan with a spoon, for 2 minutes or until the wine is almost completely reduced.
6. Whisk in the chicken stock and tomato paste. Bring to a boil. Return the beef to the skillet. Transfer to the oven and cook for 5 minutes or until the beef is tender but slightly firm to the touch (125 degrees on instant-read thermometer for medium rare). Make a small nick into one of the pieces with a paring knife if you want to test the doneness. Sprinkle with thyme.
Tony Rosenfeld
