Ingredients

  • 1 trimmed whole beef tenderloin, 5 to 6 pounds
  • ¼ pound double-smoked bacon, cut into little strips
  • 1 small knob celery
  • 2 parsnips
  • 2 carrots
  • ½ cup wine vinegar
  • ½ cup red wine
  • Grated rind of ½ lemon
  • 10 peppercorns
  • 2 bay leaves
  • 2 medium-sized onions, peeled and minced
  • 1 teaspoon and 2 tablespoons lard
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 1 tablespoon prepared mustard
  • 1 tablespoon lemon juice
  • ½ cup sour cream

Method

  1. Start this recipe 2 or 3 days before you plan to serve it. Lard the beef with little strips of bacon.
  2. Peel knob celery, parsnips and carrots; cut into small pieces. Mix 3 cups water, the vinegar and wine in a large roasting pan (not aluminum). Add the vegetables and bring to a boil.
  3. Put in the beef, grated lemon rind, peppercorns and bay leaves. Put in the refrigerator to marinate for 2 or 3 days.
  4. When you are ready to cook, wilt the onions in 1 teaspoon lard over very low heat; do not let the onions brown.
  5. Remove beef from marinade and place it on top of onion. Cook meat for 2 or 3 minutes on each side.
  6. Pour marinade over meat and cook, covered, over low heat until meat is almost cooked, for 2 hours or more.
  7. Take out meat and cut into ½ -inch-thick slices.
  8. Use the 2 tablespoons lard and the flour to make a roux; when properly golden brown, pour in ½ cup cold water and whip until smooth.
  9. Force vegetables and broth in which meat cooked through a sieve, or purée in a blender, and pour into the diluted roux.
  10. Brown the sugar in a small frying pan until caramelized. Add 3 tablespoons cold water and cook for a few minutes till sugar melts. Whip in the mustard. Pour the caramel and mustard into the puréed sauce.
  11. Add sliced meat; try to keep the slices whole. Cook at a slow simmer for another 10 to 15 minutes to allow sauce to permeate the meat.
  12. Finally, mix in lemon juice and sour cream. Serve with White Bread Dumplings.

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