Summary

Ingredients

• g 1,400 beef fillet (s), wrapped in bacon and tied up
• 2 shallot (s)
• 80 g butter
• 1 packet puff pastry, frozen (defrosted)
• 1 bunch parsley, fresh

For the sauce:

• 1 slice bacon
• 1 carrot (s)
• 1 onion (s)
• 1 clove (s)
• 2 grains pepper
• 1 pinch (s) thyme
• 40 g butter
• 2 cup chicken broth
• 4 tablespoon wine (Porto)

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Instructions

1. Peel the shallots. Chop the shallots and parsley. Put the fillet in an ovenproof dish. Salt, pepper. Sprinkle with flakes of butter. Sprinkle with the chopped shallots and chopped parsley. In the oven for 20 minutes at 250 degrees, basting now and then.
2. Clean the carrot and chop it together with the onion. Cut the bacon into small cubes. Roll the puff pastry to a thickness of 4 mm. After 20 minutes, take the fillet out of the oven, remove the bacon and twine. Cover with the puff pastry, put in the oven for another 20 minutes. In the meantime, brown the bacon in a saucepan with the chopped carrot and chopped onion in the butter. Add the clove, thyme, peppercorns and the rest of the butter. Simmer for 3 minutes while stirring, then pour in the cold broth, stir vigorously and then simmer for 10 minutes. Filter. Pour back into the pot, because pour the Porto in and heat for 2 minutes, should only cook very gently.
3. This goes well with croquettes or baked potatoes and a colorful vegetable platter.