Roast Tenderloin Of Beef Smitane

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (2 -3 lb) beef tenderloin, of uniform thickness trimmed of fat and connective tissue
• 1 small yellow onion, peeled and minced
• 1 carrot, peeled and minced
• 1 stalk celery, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon finely grated lemon rind
• 4 -5 slices fat bacon or 4 -5 slices thin strips salt lamb
• 1 1/4 cups sour cream
• paprika

Recipe

• 1 let tenderloin stand at room temperature 1-1/2 to 2 hours if convenient. meanwhile, stir-fry onion, carrot, and celery in butter over low heat about 10 minutes until tender but not brown; mix in lemon rind. preheat oven to 450 degrees f. spread vegetable mixture over tenderloin, lay bacon slices on top, and insert meat thermometer in center. roast, uncovered, on a rack in a shallow roasting pan 5 to 6 minutes per pound for rare (120 to 125 degrees f.) and 7 to 8 minutes for medium rare (130 to 140 degrees f.). remove bacon and vegetables and discard.
• 2 transfer tenderloin to a steak board or hot platter and keep warm. skim fat from drippings, smooth in sour cream, and warm gently, but do not boil, 1 to 2 minutes. garnish beef with stuffed mushrooms and watercress. top with some of the sauce, and sprinkle with paprika. pass remaining sauce.