Svíčková - stuffed beef tenderloin with vegetables and creamy sauce

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Cut one slice of bacon* into strips, approximately 1/4-inch (6 mm) thick and 3-inches (8 cm) long. Place them in the freezer until solid, about 30 minutes.

Use a thin knife to make horizontal incisions into both sides of the meat. When you slice the meat against the grain, you should see small pockets of bacon (not an entire strip in one slice). Stuff the bacon strips into the pockets.

Optional: Tie the beef with kitchen twine to help it keep its shape.

Generously season the beef with salt. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on each side (approximately 3 minutes per side). Transfer to a plate and set aside.

Reduce heat to medium. Dice the remaining strip of bacon, add to the pot and cook until just crispy.

Add the butter along with the carrots, parsnips, turnip and onion. Cook for 20 minutes or until lightly caramelized. While the veggies are cooking, preheat oven to 320°F (160°C).

Return the meat to the pot along with the bay leaves, thyme, allspice and broth. To make it easier to remove the spices later, you can put them in a cheesecloth bag.

Cover the pot and place in the oven for 2 hours or until the meat is tender.

Transfer the meat to a cutting board. Allow to rest for 10-15 minutes before slicing.

Remove the allspice, thyme and bay leaves from the sauce and discard. Carefully transfer the remaining contents of the pot to a blender along with the heavy cream and lemon juice. Pulse until smooth and add salt to taste.

Slice the meat and serve warm with vegetable sauce.