Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Trimmed beef fillet
Salt to taste
Pepper to taste
4 tb Butter,divided
1 Carrot, finely chopped
1 Leek, white part only,
Finely chopped
1 Rib celery, finely chopped
1 tb Vegetable oil
1 cl Garlic, minced
3/4 lb Bacon, cut into 1" pieces
1/4 lb Mushrooms,sliced
1 tb Grated onion
1 1/2 c Sour cream
2 ts Horseradish
1 tb Finely chopped parsley
1 ts Thyme
1 ts Chervil

Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt
remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and
celery.Saute over low heat 8 minutes.Place beef in pan.Bake in
preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In
medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute
until barely crisp.Drain on paper towels.Drain all but 3 tbsp.
drippings.Add mushrooms.Cook over moderate heat 3 to 5
minutes.Remove,drain and set aside. Place cooled meat on cutting
board,pouring pan juices into bowl. Add remaining ingredients to pan
juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
wedge 1" wide and 1" deep along top length of beef.Remove long
triangular wedge.Spoon stuffing evenly into cavity,filling with about
3 tbsp. of stuffing.Replace wedge.Chill.To serve,cut beef into 3/4"
slices.Accompany with remaining stuffing.Serves 6 to 8.

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