For two seasons, Finnish chef Sara La Fountain has been part of New Scandinavian Cooking, where her passion for good food and fashion has been her signature. Sara's fun and experimental style tie together her grandmother's Karelian cooking with bold new flavors, as she has a passion for modernizing Finnish food, turning traditional classics into today’s trendiest dishes.
Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400°F/200°C.
Season the meat generously with salt and pepper. In a hot skillet, heat neutral oil until almost smoking, and sear the meat until golden brown on all sides. Set aside.
In a large bowl, combine garlic olive oil, melted butter, sage, oregano and half of the honey, and mix well. Fold in the vegetables until well coated with marinade. Transfer to a large oven-proof dish.
Rub the meat with mustard and the remaining honey. Wrap tightly with bacon and place on top of the vegetables. Bake in the oven until core temperature reaches 135°F/57°C. Leave to rest in a warm place for 10 to 15 minutes before carving it.