Ingredients
- One 2-pound trimmed and tied center-cut beef tenderloin (about 10 inches long)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 16 garlic cloves, peeled
- 8 thyme sprigs
- 1 cup chicken stock or low-sodium broth
- 6 slices of thick-cut bacon (6 ounces)
- 6 tablespoons unsalted butter
- 6 large leeks, halved lengthwise and cut crosswise into 1-inch pieces
- 1 cup crme frache or sour cream
Description
Food & Wine
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