Beef Burgundy for a Crowd
Serves 20

1 whole beef tenderloin, about 7 pounds, trimmed and scraps reserved
4 tablespoons olive oil
1 pound pancetta or bacon, diced
2 large onion, coarsely chopped
4 large carrots, coarsely chopped
4 celery stalks, coarsely chopped
8 cloves garlic, coarsely chopped
6 tablespoons fresh thyme leaves
4 cups red wine
6 cups beef stock
1 tablespoon demi glace (beef or veal)
2 pounds pearl onions, peeled
8 tablespoons butter, softened
8 tablespoons flour
2 pounds mushrooms, quartered (crimini best)
4 tablespoons butter
4 tablespoons olive oil

Cook the pancetta or bacon in a large Dutch oven until mostly browned and the fat has melted. Add the beef scraps and sauté until well browned, and then drain off the fat. Add the onion, carrots, celery and cook for 5 minutes, then add garlic and thyme and cook an additional 2 minutes. Add the red wine, stirring up all of the browned bits from the bottom, and then add the beef stock and demi-glace. Bring to a boil and simmer covered for 30 minutes. Remove from heat, strain the sauce, and return it to the pot, discarding solids. Prepare the mushrooms in a separate skillet over medium heat. Melt the butter and olive oil together and sauté the mushrooms until browned, about 20 minutes. In a small bowl, combine the remaining butter and the flour, then whisk into the sauce to thicken. Add the mushrooms to the onions and sauce. Season with salt and pepper to taste.

Cut the beef into one inch thick medallions and season generously with salt and pepper. Set aside. Add 2 tablespoons olive oil to a large Dutch oven over medium high heat and sear the beef medallions on each side until lightly browned. Lay out the seared beef medallions in a baking dish or hotel pan large enough to hold them all without crowding too much (a little overlap is ok), then pour the cooled sauce over the top. Cover with foil and refrigerate. Heat oven to 350 degrees about 90 minutes prior to dinner and reheat the entire casserole dish with the beef and the sauce until it’s heated through and the steaks have achieved the desired level of doneness. The large the quantity, the longer it will take. If the dish is ready before you’re ready to sit down, just leave it covered on the counter to rest as it will retain it’s heat. To serve, lay a beef medallion on creamy polenta or mashed potatoes then top with a ladle of sauce and sprinkle with chopped chives or parsley.