Peel and cut the Russet Potato (2) in half lengthwise. Next, cut potato halves crosswise into 4 pieces to yield 16 equal chunks and place in a medium saucepot. Cover with cold water and bring to a boil over high heat.
When very tender, approximately 20 minutes, remove from heat, drain in colander and return to pot with lid to keep warm. In a small bowl, stir Beef Bouillon Cube (1) with 1/2 cup of warm water to make broth, set aside.
Meanwhile, wipe the Cremini Mushroom (4 ounce) with a damp paper towel and cut into quarters. Remove stems if desired. Finely chop the Garlic (1 clove), set aside. Mince Fresh Chives (6 stalk) and set aside for garnish.
Remove leaves from Fresh Thyme (0.25 ounce) and chop; discard stems and set aside. Dice the Bacon (1 slice) into 1/4-inch pieces, set aside. Pat dry the Beef Tenderloin (1 pound) with paper towels and cut into 1 inch cubes, approximately 16 pieces.
Season beef with 1/4 teaspoon salt and pinch of pepper, set aside.
Fill a second medium saucepot with 5 cups of water and bring to a simmer over medium-high heat. Meanwhile, heat a 3-inch deep large saute pan over medium-high heat, add 2 pats of Butter (to taste) and heat until melted.
Add beef and saute 5 minutes, turning to brown on all sides. Transfer to a plate.
Add diced bacon and cook 1 minute; stir frequently.
Add mushrooms and cook 5 minutes or until browned.
Add garlic, Tomato Paste (1 teaspoon) and only 1/2 of the chopped thyme; stir. Add Red Cooking Wine (1/2 cup) increase heat, boil for 1 minute. Add Pearl Onion (1/2 cup) and broth; bring back to a boil.
In a small bowl, stir together 1 tablespoon cold water and All-Purpose Flour (1 teaspoon) to make a slurry. Slowly add the slurry to the pot while stirring; boil and cook for 1 minute.
Return the beef to the pan, cook 2 minutes or until sauce thickens and coats the beef. Add pinch of salt and pepper to taste. Lower heat to low heat and keep warm until plating.
Increase saucepot to high heat and boil water. Once water is boiling, trim ends of the Green Beans (6 ounce) and add to sauce. Cook for 7 minutes, drain and return to sauce pot.
Toss the beans with 1/2 tablespoon of olive oil, a pinch of salt and pepper and remaining chopped thyme. Set aside for plating.
Finish the potatoes by adding 2 pats of Butter (to taste), only 1/4 cup of the Whipping Cream (1/4 cup), 1 teaspoon salt, 1/2 teaspoon pepper to the cooked potatoes. Reheat, if desired, over low heat. Mash to desire consistency but do not over mix!
Plate mashed potatoes in the center of two plates. Serve beef bourguignon over potatoes garnished with chopped chives with green beans on the side.