Dry fillet with kitchen roll. Using a very sharp kitchen knife, cut 3 notches about 2 cm deep lengthwise. Preheat the stove to 80 °C. Put a plate in to preheat.
Herb stuffing: soak bun pieces in milk for about 2 min and mash with fork. Add the rest of the ingredients, or cut the whole thing in a cutter. Season fillet, spread filling evenly in the notches. Fold the bacon slices around the fillet so that the ends overlap by about 3 cm.
Fry fillet in hot oil all around for about 4 min and place on platter.
Roast for about 90 min in the middle of the heated oven. The core temperature of the meat should be 65-70 °C. The fillet can then be kept warm at 60 °C for half an hour.
Serve with: carrots and/or kohlrabi steamed briefly in warm butter or light butter.
Use bacon with a fine, smoky note!
Preparation Tip:
Use bacon with a subtle smoky note!
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