In the Czech kitchen: Slow cooked beef tenderloin in velvety cream sauce

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100 g (3.5 oz) salo, in Czech špek, cut into strips (see note)
2½ kg (5.5 lbs) beef round or top sirloin
1 kg (2.2 lbs) carrots, diced
500 g (1.1 lbs) celery root, diced
500 g (1.1 lbs) parsnips, diced
1 kg (2.2 lbs) onions, finely chopped
1 large lemon, sliced
175 g (6 oz) lard
125 g (4.4 oz) mustard
200 ml (¾ cup) vinegar
2–3 liters (8–12 cups) beef broth
750 ml (3 cups) heavy cream (31%)
5 juniper berries
10 peppercorns
10 allspice berries
10 bay leaves
200 g (1 cup) sugar
1 tsp dried thyme
Salt and freshly ground pepper
100 g (3.5 oz) butter, 100 g (3.5 oz) flour, for the roux
Bread dumplings (Carlsbad variety are best!), cranberry sauce, and whipped cream, to serve

1.Prepare the bacon: Cut the bacon into 10 cm (4-inch) strips, about as thick as a pinky finger. Lay them on a tray and freeze them for one hour to firm them up, making them easier to insert into the beef.
2.Stud the beef: Pierce holes into the meat using a sharp knife and insert the bacon strips. Season the beef generously with salt and pepper.
3.Brown the beef: Heat the lard in a large, heavy-bottomed pot over medium-high heat. Sear the beef on all sides until golden brown. Remove the meat and set it aside.
4.Sauté the vegetables: Lower the heat to medium, then add the carrots, celery root, parsnips, and onions to the pot. Cook until the vegetables caramelize, then stir in the mustard and vinegar. Simmer for 5 minutes, allowing the vinegar to evaporate.
5.Simmer the sauce: Add enough beef broth to cover the vegetables. Pour in 250 ml (1 cup) of the cream and add the sugar, thyme, and lemon slices. Wrap the spices (juniper berries, peppercorns, allspice, and bay leaves) in cheesecloth and place them in the pot. Return the beef to the pot, cover, and simmer gently for 2 to 3 hours until the meat is tender.
6.Make the roux: Melt the butter in a small saucepan and whisk in the flour. Cook until it turns light brown, then remove from heat and let it cool.
7.Finish the sauce: Once the beef is tender, remove it from the pot and set aside, keeping it warm. Discard the cheesecloth with the spices, and puree the vegetables and liquid until smooth. Stir in the remaining broth and bring the sauce to a boil. Gradually whisk in the roux and cook until the sauce thickens. Add the rest of the cream just to warm it, but don’t let it boil, as the cream could curdle.
8.Season and serve: Taste the sauce and adjust the seasoning with salt, sugar, or a splash of vinegar as needed. Slice the beef, pour the velvety sauce over the top, and serve with dumplings, cranberry sauce, and whipped cream.