Beef Tenderloin with Bacon and Creamed Leeks

Directions

1. 1
   Preheat the oven to 425.
2. 2
   Rub the tenderloin all over with 1 tablespoon of the olive oil and season generously with salt and pepper.
3. 3
   In a medium roasting pan or enameled cast-iron baking dish, heat the remaining 2 tablespoons of olive oil until shimmering.
4. 4
   Add the tenderloin to the pan and cook over moderately high heat until browned all over, about 7 minutes.
5. 5
   Add the garlic cloves and thyme sprigs and cook for 1 minute longer.
6. 6
   Add 1/2 cup of the chicken stock to the pan and transfer the meat to the oven.
7. 7
   Roast the tenderloin for 5 minutes, then turn it over and add the remaining 1/2 cup of chicken stock.
8. 8
   Cook the tenderloin for about 5 minutes longer, or until an instant-read thermometer inserted in the center registers 125.
9. 9
   Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until it is browned and crisp, about 6 minutes.
10. 10
    Transfer the bacon to paper towels to drain, then cut it into 1-inch pieces.
11. 11
    Pour off all but 2 tablespoons of the bacon fat from the skillet.
12. 12
    Add the butter and stir in the leeks.
13. 13
    Cover the skillet with a sheet of wax paper and a tight-fitting lid and cook the leeks over moderate heat, stirring once or twice, until they are tender, about 8 minutes.
14. 14
    Uncover the skillet, increase the heat to moderately high and cook the leeks until they are lightly browned, about 2 minutes.
15. 15
    Add the creme fraiche, season with salt and pepper and cook over low heat until creamy and thickened, 5 to 6 minutes longer.
16. 16
    Stir in the bacon.
17. 17
    Transfer the roast to a cutting board and let stand for 10 minutes.
18. 18
    Remove the strings and cut into thick slices.
19. 19
    Serve the tenderloin with the creamed leeks, roasted garlic and thyme sprigs.