30-Minute Filet Bourguignonne with Mashed Potatoes

Ingredients

• 1  bacon finely chopped
• 1 pound baking potatoes peeled cut into 1-inch pieces
• 1 pound frangelico cut into 2-inch pieces
• 0.5 teaspoon pepper black divided freshly ground
• 5 teaspoons butter divided
• 2 teaspoons flour all-purpose
• 0.5 teaspoon thyme leaves fresh chopped
• 1  garlic finely chopped
• 0.5 teaspoon kosher salt divided
• 3 tablespoons milk 2% reduced-fat
• 1 cup beef broth fat-free
• 8 ounce mushrooms quartered
• 1 cup pearl onions frozen
• 0.5 teaspoon sugar 
• 2 teaspoons tomato paste 
• 2 tablespoons water 
• 0.5 cup cooking wine red

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• potato masher
• microwave

Directions

1. Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender.
2. Drain. Return potato to pan; keep warm.
3. While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat.
5. Add seasoned beef cubes; saut 3 minutes, turning to brown on all sides.
6. Remove beef from pan.
7. Add finely chopped beef and bacon to pan; saut 3 minutes, stirring occasionally.
8. Add mushrooms; saut 5 minutes or until mushrooms brown, stirring occasionally.
9. Add garlic, chopped thyme, and sugar; saut for 1 minute, stirring constantly.
10. Add tomato paste; cook 1 minute, stirring constantly.
11. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.
12. Add onions and broth; bring to a boil. Cook for 1 minute.
13. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth.
14. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.
15. Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency.
16. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.