With the pan (in which the beef was seared) off the heat, add either 1½ tbsp brandy, red wine, or beef stock and stir. Return pan to medium-low heat and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits remaining in the pan after the meat was seared. Once all the brown bits have been loosened and mixed in with the deglazing liquid, add 1 tablespoon of olive oil then the ½ tablespoon of butter. Add the chopped onions and, over medium heat and stirring constantly, sauté until the onions begin to become translucent. Add the tomato paste and chopped garlic and stir to prevent burning, about 20-30 seconds.
Remove pan from heat and add 1 2/3 cups red wine to the onion-garlic mixture. Stir. Increase heat to high, return pan to heat, and bring mixture to a boil then immediately reduce heat to a slow boil. Boil slowly for 4-5 minutes to boil off the raw alcohol in the wine. Add the beef stock. Cook over low heat 2-3 minutes. Stir in half of the bacon lardons, reserving the remainder.
Yield: Apx. 8 servings