1 1/2 kg of tenderloin beef
Thyme leaves
Bacon slices
Homemade or store-bought puff pastry recipe
Sauce:
2 cups of beef broth
1/2 cup of red wine
3 tablespoons of finely chopped onion
3 tablespoons of finely chopped carrot
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped thyme
1 minced garlic clove
A sprig of rosemary
2 tablespoons of butter
1 1/2 kg of tenderloin beef
Thyme leaves
Bacon slices
Homemade or store-bought puff pastry recipe
Sauce:
2 cups of beef broth
1/2 cup of red wine
3 tablespoons of finely chopped onion
3 tablespoons of finely chopped carrot
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped thyme
1 minced garlic clove
A sprig of rosemary
2 tablespoons of butter
Cut the beef into two equal parts, but do not separate them yet
Spread thyme leaves on the beef portions
Wrap the beef tenderloin in bacon slices, securing tightly
Place the beef and bacon in a hot oven to brown evenly and crisp the bacon
Remove the beef from the oven
Remove the twine
Wrap the beef (with the bacon) in puff pastry
Bake the beef in a moistened baking dish with water
Place the beef with the pastry's fold facing down so it doesn't open
If desired, cut out some pastry shapes and place them on top to decorate
Bake the pastry until golden brown
For the sauce, combine all ingredients except butter in a pot
Let it simmer slowly for 30 minutes
Strain the sauce and whisk in the butter gradually.
