Remove the crust from the baguette and cut into small cubes. Heat in the oven on the 2nd rack from the bottom at 100 degrees for 8-10 minutes (gas 1, convection oven 75 degrees). Finely chop the bread cubes in a Moulinette. Peel and finely dice the shallots. Peel the garlic, press 1 clove of it through the press, put the rest aside. Pluck thyme leaves from 8 sprigs and chop finely, set remaining aside.
2. Heat 2 tbsp. oil in a frying pan and sauté shallots and garlic until translucent. In a baking bowl, knead the breadcrumbs with shallots, garlic, chopped thyme, egg and 8 tbsp oil until smooth. Turn the mixture on its surface into a tight roll, wrap in plastic wrap and set aside to cool.
3. wrap each lung roast with 1 bacon slice and tie tightly with spaghetti. Season fillets all over with salt and pepper. Heat remaining oil in a frying pan, sauté fillets in it over medium heat for 2 minutes, turn to other side and sauté for another 3 minutes. Add the remaining garlic and roast in a heated oven at 180 °C on the 2nd rack from the bottom for 8-10 minutes (gas 2-3, convection oven 160 °C). In the meantime, cut 8 narrow slices from the shallot mixture. 4.
Remove the meat from the stove. Place 2 slices of the mixture on the surface of each fillet and press smooth. Add remaining thyme and cook the meat for another 2-4
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