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1
Prepare a hot fire (450F) in a wood-fired oven or cooker.
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2
Heat a Dutch oven or cast-iron skillet over medium-high heat, then add the olive oil to heat through.
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3
Lightly salt and pepper the tenderloin.
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4
Sear on all sides.
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5
Cover the meat with the bacon strips and add the stock and wine to the pan.
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6
Add the bay leaf and vegetables to the liquid.
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7
Cover and roast for about 20 minutes, basting several times with the liquid.
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8
Uncover and roast for 5 to 10 minutes, or until the vegetables are tender and an instant-read thermometer inserted in the center of the meat registers 135F.
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9
Remove the roast and vegetables from the pan and let rest on a cutting board for 10 minutes.
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10
Skim off the excess fat from the roasting liquid.
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11
Return the Dutch oven to medium heat and cook to reduce the liquid by one-third.
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12
Reserve the reduced juices for the horseradish sauce.
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13
Slice the beef and serve with the vegetables and sauce.
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14
Garnish with the chives.
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15
Melt the butter in a small saucepan over medium-high heat.
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16
Stir in all of the reduced liquid and the prepared horseradish sauce.
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17
Remove from the heat and stir in the creme fraiche.
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18
Return to medium heat and cook to reduce slightly.
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19
Add the cayenne and salt to taste.
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20
Remove from the heat and stir in the chives.
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21
Serve warm.
