Beef Fillet Wrapped in Bacon

Pluck thyme, rosemary and parsley from the stems and chop finely. Remove the fat from the beef fillet, season with salt and pepper and roll in the herbs. Beat the garlic cloves.

Lay the bacon on cling film, place the fillet on top and roll it up tightly with the cling film. (This way you don’t need wooden sticks etc.) Rest briefly. Remove the foil.

Heat the oil in a frying pan, sear the fillet on all sides and add the garlic cloves with the flour and sauté briefly.

Extinguish with red wine and port, then fold in the remaining culinary herbs.

Roast in the heated stove at 210 °C (convection oven 190 °C , gas mark 4) for 15 minutes. Then remove the meat from the roasting pan and let it rest.

Let the roasting juices bubble up, perhaps season with salt and season with pepper and bind with cold pieces of butter.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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