Beef Tenderloin With Bacon And Creamed Leeks

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Ingredients

One 2-pound trimmed and tied center-cut beef tenderloin (about 10 inches long)

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

16 garlic cloves, peeled

8 thyme sprigs

1 cup chicken stock or low-sodium broth

6 slices of thick-cut bacon (6 ounces)

6 tablespoons unsalted butter

6 large leeks, halved lengthwise and cut crosswise into 1-inch pieces

1 cup crème fraîche or sour cream

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