Filet de boeuf Bourgogne

Cut filet(s) into one-inch pieces, Sauté until just seared, do not crowd pan, sauté in batches if necessary remove as the beef browns and place in a bowl.

Small button mushrooms or medium/large cut into quarters Pearl onion (I used frozen par-cooked) 4 or 5/per person Carrot (I used bagged baby carrots) 4 or 5/per person. In the same pan sauté mushrooms, carrots and onions until caramelized (salt and pepper the vegetables to taste) Remove and Set aside.

Deglaze sauté pan with the wine scraping brown bits (fond in culinary terms) on bottom of pan. Add one or two twigs of thyme, there is no need to strip the leaves, as it will be remove later. Continue to cook wine and thyme until wine is reduced by half, remove thyme set aside in bowl.

Prepare according to package instructions.

Put wine reduction, beef broth and vegetables in a sauce pot bring to a rolling simmer (at this time you should prepare noodles according to package directions). Add beef filet cubes with any accumulated juices to sauce pot turn off heat (the beef will warm through with the residual heat in the pot, caution do not overcook beef).

With a slotted spoon remove beef and vegetables for pot, keep warm, add unsalted butter to sauce to provide a glossy look and richer taste. NB: This step can be eliminated. Place beef and vegetables over cooked noodles then ladle sauce over all and garnish with chopped parsley.