#newyear #meat #lunch Boneless cuts of pork, beef, lamb are usually taken for baking in a piece. It should be of high quality, preferably tenderloin, ham or shoulder.
Ingredients: beef tenderloin, bacon, salt, spices, herbs, olive oil
Cooking method:
Rinse the tenderloin in advance. Dry well. Mix the desired herbs (I have rosemary, basil and thyme) with olive oil, thinly chopped garlic, salt and pepper. Coat the whole tenderloin well with the resulting mixture and leave for 1-2 hours, covering with cling film.
Cut the bacon into thin slices. Spread out on a flat surface. Remove all herbs and lavrushka leaves from the meat tenderloin. Place on spread bacon. Cover the entire tenderloin with overlapping bacon slices.
Tie with culinary thread. Fry on all sides until golden brown in a pan.
Put the meat in a mold and bake in the oven at 170 degrees for about 50 minutes. Remove the cooked meat from the oven, remove the thread. Cut into thin slices for serving.
Bon Appetit!!!