Filet of Beef Bourguignon

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1 (3-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper

3 to 4 tablespoons good olive oil

1/4 pound bacon, diced

2 garlic cloves, minced

1 1/2 cups good dry red wine, such as Burgundy or Chianti

2 cups beef stock

1 tablespoon tomato paste

1 sprig fresh thyme

1/2 pound pearl onions, peeled

8 to 10 carrots, cut diagonally into 1-inch-thick slices

3 tablespoons unsalted butter at room temperature

2 tablespoons all-purpose flour

1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)