Roast Tenderloin of Beef Smitane

Easy roast tenderloin gets flavor from vegetables, lemon rind, and bacon. The pan drippings are thickened with sour cream for a tasty sauce. From about.com.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 pork
• 1 1⁄4 cups sour cream
•  paprika

Directions

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.