Enough for 6 servings:

 

900g beef fillet
150g bacon
10g salt
20g parsley
2g thyme
2g pepper
100ml oil
100ml meat juice (beef bullion cubes disolved in water)

 

Preparation:

 

Trim off excessive fat and anything else attached to the steak, wrap with slices of bacon (preferably smoked) sprinkle salt, pepper and thyme on top of the fillet.

 

Place the tray in a hot oven with the olive oil.  Once the Olive Oil is hot, it is time to put the fillet in the oven.

 

Brush on the meat juice (soup) on to the beef fillet from time to time as it cooks.  Once it started to brown, flip the steak over and brush more of the beef broth on it.  Cooked until the desired doneness is achieved

 

It is served cut into suitable sized slices , with rice, mashed potatoes, peas, and salad.

 

 

 

Bibliography
Gourmet literary album - Bucharest 1982
Gourmet literary album  Bucharest 1972
Cookbook - Didi Balmez,Technical Publishing, Bucharest 1978
Cookbook - Bucharest 1960