Gently pound the meat slices, making sure you do not ruin the texture; tenderloin of beef is very fragile. Sprinkle the slices with paprika, salt and pepper on one side. Roll slices lengthwise into little sausage shapes and wrap with bacon slices.
Heat lard in a frying pan and fast-brown meat roulades on all sides.
Reduce heat. Continue cooking, covered, over very low heat, until meat juices evaporate and meat cooks in its own fat. By that time it should be done.