Wine-Braised Beef Fillet With Cherry Tomatoes

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1/4 cup extra-virgin olive oil

3 shallots, minced

1 medium carrot, finely chopped

1 1/2 ounces fatty prosciutto, finely chopped

24 large cherry tomatoes

1 tablespoon minced sage

One 2-pound trimmed beef tenderloin roast

Freshly ground pepper


6 ounces porcini or shiitake mushrooms, stemmed and quartered

2 medium tomatoes—peeled, seeded and chopped

1 1/4 cups dry red wine

1 cup beef stock or canned low-sodium broth

2 tablespoons unsalted butter

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