For the veal fillet with bacon, first wash the veal fillet, dab dry and season with salt and pepper. Wrap with Tiroler Speck PGI bacon and cut into medallions about 3 cm thick.
Heat the oil in a frying pan and sear the medallions over medium heat for 1 to 2 minutes on each side. Remove the meat and place in the oven preheated to 60 °C for approx. 20 minutes until it is still pink inside.
Seasonal mushrooms such as chanterelles or mushrooms go well with this. For this, add 4 tablespoons of butter to the roast and briefly sauté finely chopped shallots. Add mushrooms and mix well with salt, pepper and herbs. Then cook over low heat for about 5 minutes, stirring constantly.
Remove the veal fillet from the oven and serve with the mushrooms. Briefly steamed Brussels sprouts perfectly complement the veal fillet with bacon.
Preparation Tip:
If you don't like veal, you can use pork instead for the veal fillet with bacon.