Roast Tenderloin in Top Sauce

For the fillet roast in top sauce, peel the fillet roast and lard it with strips of bacon. Season with salt and pepper.

Brown in oil and braise with coarsely chopped greens and sliced onion, as well as the beef roast.

Remove the meat and keep warm. Strain the roast stock. Then add some tomato puree, finely grated lemon peel and juice, 1/4 l whipping cream mixed with flour and a coffee spoon of mustard until smooth.

Cook slowly for some time. Before serving, add a piece of butter to the beef roast sauce, sprinkle chopped capers and parsley on top and serve the roast fillet in top sauce.

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