Remove the bones from the tenderloin.
In a large heavy saucepan on high heat, add olive oil and brown the bones until they are nicely colored.
Add all the aromatic vegetables and cook for 5 minutes.
Pour in the red wine, veal stock and bouquet garni (fresh herbs made up of thyme, rosemary, mint and coriander), then season with salt and pepper. Let the mixture boil until it reduces to 2 cups.
Wash the mushrooms and sauté with olive oil, then season with salt and pepper.
Cook the onions in water with sugar and fine sea salt. Let it cook for 10 minutes or until they are well caramelized. Then add the julienne of smoked bacon.
Place the tenderloin in an ovenproof dish, brown it on all sides, cover it with Dijon Mustard and cook at 400 F for 10 to 12 minutes. Remove the grease from the dish then add the sauce and bring to a boil with the fresh herbs. Let the herbs infuse the sauce until the desired taste and consistency.
Place the tenderloin on a serving platter, garnish with the Shiitake mushrooms, caramelized onions and smoked bacon which will give it an unparalleled earthen smoked flavor.
Serve with a starch of your choice such as mashed potatoes with olive oil or a delicious gratin of two potatoes.
For the hunters, may I suggest you keep the bones and you will always be sure to have a delicious sauce. You can also marinate the meat which will add even more charm to the flavors.
Bon appétit !