Serves:
6
Prep
time: 30 minutes (plus overnight marinating)
Cook
time: 2.5–3 hours
Ingredients
For
the marinade:
·
1
kg (2.2 lb) beef tenderloin or roast (traditionally top round or back)
·
2
large carrots, peeled and chopped
·
2
large parsnips, peeled and chopped
·
1
medium celery (or 2-3 celery stalks), peeled and chopped
·
2
medium onions, chopped
·
3
cloves garlic, peeled and crushed
·
2-3
bay leaves
·
5-6
whole black peppercorns
·
3-4
juniper berries (optional)
·
1
tablespoon vinegar (white or apple cider)
·
500
ml (2 cups) water or beef stock
For
the cooking:
·
2
tablespoons vegetable oil or lard
·
2
tablespoons butter
·
200
ml (¾ cup) heavy cream
·
1
tablespoon sugar
·
1
tablespoon mustard (Dijon mustard preferred)
·
1
teaspoon all-purpose flour (optional, for thickening)
·
Salt
and pepper, to taste
· Juice of half a lemon (optional, for flavor)
To
serve:
Bread
dumpling(s) or boiled potatoes
Cranberry
sauce (optional for garnish)
Instructions
Prepare the marinade:
Place the chopped vegetables
(carrots, parsnips, celery, and onion) in a large bowl. Add the garlic, bay
leaves, peppercorns, juniper berries, and vinegar. Cover the vegetables with
water or beef stock and mix well. Submerge the beef in the marinade. Cover and
refrigerate overnight, turning occasionally to ensure even marinating.
Brown the beef:
Remove the beef from the
marinade and pat dry. Strain the marinade, reserving the liquid and vegetables.
Heat the oil or lard in a large pot or Dutch oven over medium-high heat. Sear
the beef on all sides until browned. Remove and set aside.
Cook the vegetables:
In the
same pot, melt the butter and sauté the reserved vegetables until lightly
caramelized, about 5–7 minutes.
Bring to a boil:
Return the beef to the pot. Add
the strained marinade to cover the beef. Add water or beef stock if necessary.
Cover and simmer over low heat for about 2–2.5 hours, or until the beef is
tender. Turn the beef occasionally.
Make the sauce:
Remove the cooked beef and set aside, keeping warm. Blend the vegetables and cooking liquid with an immersion blender until smooth. Stir in the heavy cream, mustard, sugar, and a pinch of salt and pepper. If the sauce is too thin, mix the flour with a little water and whisk into the sauce. Cook for another 5 minutes. Adjust the seasoning and add a splash of lemon juice if needed.
Serve:
Carve the beef and serve topped
with the creamy vegetable sauce. Pair with bread dumplings or potatoes. If you
like a touch of sweetness, garnish with cranberry sauce.
Enjoy a delicious and traditional Czech sirloin steak!
