Categories: Beef 
      Yield: 8 servings 
  
      4 lb Trimmed beef fillet                 1 cl Garlic, minced 
           Salt to taste                     3/4 lb Bacon, cut into 1" pieces 
           Pepper to taste                   1/4 lb Mushrooms,sliced 
      4 tb Butter,divided                      1 tb Grated onion 
      1    Carrot, finely chopped          1 1/2 c  Sour cream 
      1    Leek, white part only,              2 ts Horseradish 
           Finely chopped                      1 tb Finely chopped parsley 
      1    Rib celery, finely chopped          1 ts Thyme 
      1 tb Vegetable oil                       1 ts Chervil 
  
  Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2 
  tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over 
  low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25 
  minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and 
  garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper 
  towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate 
  heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on 
  cutting board,pouring pan juices into bowl. Add remaining ingredients to 
  pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut 
  wedge 1" wide and 1" deep along top length of beef.Remove long triangular 
  wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of 
  stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany 
  with remaining stuffing.Serves 6 to 8.