30-Minute Filet Bourguignonne with Mashed Potatoes
INGREDIENTS
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1 pound baking potato, peeled and cut into 1-inch pieces
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1 cup frozen pearl onions
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1 pound beef tenderloin, cut into 2-inch pieces
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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5 teaspoons butter, divided
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1 bacon slice, finely chopped
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1 (8-ounce) package mushrooms, quartered
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1 garlic clove, finely chopped
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1/2 teaspoon chopped fresh thyme
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1/2 teaspoon sugar
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2 teaspoons no-salt-added tomato paste
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1/2 cup earthy red wine
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1 cup fat-free, lower-sodium beef broth
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2 tablespoons water
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2 teaspoons all-purpose flour
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3 tablespoons 2% reduced-fat milk
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Fresh thyme sprigs (optional)
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