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Old Viennese Beef Tenderloin Wrapped in Bacon | Tender Beef Fillet with Cream Sauce
(0)
45 min
Under an hour
Gurkerl Küche
Feinster Rindslungenbraten im knusprigen Speckmantel, auf den Punkt rosa gegart und vollendet mit einer samtigen Schalotten-Sauerrahmsauce mit Rosmarin und Dijonsenf. Ein festlicher Klassiker der Wiener Küche für besondere Genussmomente.
Ingredients
Preparation method
Preparation
Pat the beef tenderloin (beef fillet) dry and trim away any sinew. Cut the meat into 4 equal medallions. Season the medallions all over with salt and freshly ground pepper, and wrap the edges of each with 2 slices of bacon. Secure with kitchen twine.
Peel and finely chop the shallots and garlic. Preheat the oven to 120 °C top/bottom heat.
Searing & resting the meat
Heat the clarified butter in an ovenproof pan. Add the medallions together with the rosemary sprigs and sear over high heat on both sides for 2 to 3 minutes each, until the bacon is crispy.
Chef's tip
To keep the sauce velvety smooth and prevent the sour cream from curdling, briefly take the pan off the heat or turn it to the lowest setting before whisking it in.
Allow the beef tenderloin to come to room temperature for about 30 minutes before cooking – this ensures the meat cooks completely evenly all the way to the core in the oven.
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