Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Trimmed beef fillet 1 cl Garlic, minced
Salt to taste 3/4 lb Bacon, cut into 1" pieces
Pepper to taste 1/4 lb Mushrooms,sliced
4 tb Butter,divided 1 tb Grated onion
1 Carrot, finely chopped 1 1/2 c Sour cream
1 Leek, white part only, 2 ts Horseradish
Finely chopped 1 tb Finely chopped parsley
1 Rib celery, finely chopped 1 ts Thyme
1 tb Vegetable oil 1 ts Chervil

Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2
tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over
low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25
minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and
garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper
towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate
heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on
cutting board,pouring pan juices into bowl. Add remaining ingredients to
pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
wedge 1" wide and 1" deep along top length of beef.Remove long triangular
wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of
stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany
with remaining stuffing.Serves 6 to 8.

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