Sauce Method

• Heat a heavy pot, add some oil and sauté off the bacon, any beef trim, onion, carrots, and thyme, you are looking to caramelize the ingredients, though not BURN!
• Once all golden brown, and the aroma hits you in the face, add the red wine and de-glaze the pot.
• Allow to simmer down to just below half the liquid volume prior to adding the stock.
• Add the bayleaf, bring to a simmer and allow to reduce to half.

Method

• Season the beef with salt, then seal off in a hot pan with some oil till sealed on all sides.
• Place in a tray in a pre-heated oven at 90c for approximately 1 hour. For medium rare you are looking for an internal temperature of 54c, which you measure through a probe thermometer.
• Brown the onions in a hot pan with a little oil till well caramelized, add the pad to the oven and cook till tender.
• Once the beef is cooked, remove from the oven and allow to rest for 20 minutes.
• Sauté off the mushrooms in oil butter and thyme.
• Strain your sauce through a fine sieve,, add to the heat and reduce till you obtain a thicker consistency, approx. half. Then add a little gastric (50%vinegar (WW) & 50% sugar, boiled) and finally whisk in your butter.
• Slice the well-rested beef, and arrange on a platter or deep serving dish, scatter the onions on top. Arrange the mushrooms around the center, and either serve the sauce on the side or added to the dish.