Ingredients
- 600 g 4 slices of beef tenderloin
- 100 g celery root
- 2 carrots
- 2 zucchini
- 8 slices of bacon
- butter
- broth
- balsamic vinegar
- salt
- pepper
To prepare beef fillet with sour vegetables, peel carrots, courgettes and celeriac and cut them into strips. Sauté in a pan with 30 g of butter. Sprinkle with a spoonful of balsamic vinegar. Cover them with boiling broth (also nut). Let them cook gently for about 10 '. Meanwhile roll the slices of bacon around the fillets, securing them with white kitchen string. Cook them in plenty of bubbling butter. Salt and pepper. Serve the meat with its cooking juices, de-frosted from the bottom of the pan with a ladle of hot broth and accompanied by vegetables.
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