Tenderloin with Cream and Dumplings

Main Dishes | Czech cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Beef stew in sour cream. And with dumplings. A Czech greeting from our 'Golden Thousand'.

Ingredients

Milk - 10 fl oz
Dry yeast - 0.7 oz
Chicken Egg - 1 piece
Salt - 2 spoons
Sugar - 1 tablespoon
Veal Tenderloin - 26.5 oz
Carrot - 5.3 oz
Celery salt - 5.3 oz
Parsnip - 2.6 oz
Onion - 5.3 oz
Lard - 1.8 oz
Butter - 5.3 oz
Green peppercorns - 5 pieces
Ground Black Pepper - 3 pieces
Bay leaf - 3 pieces
Dried Chamomile - a pinch
Lemon - 1 piece
Mustard Greens - 1 tablespoon
Wheat Flour - 19.4 oz
Cream - 8 fl oz
Lingonberry - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the beef tenderloin: rinse, pat dry, and trim off any membranes. Cut the fat into strips and stuff the tenderloin. Rub it with salt and pepper, then sear it on high heat in vegetable oil on all sides.

Step 2

Finely chop the onion, and grate the carrot, celery, and parsnip. Mix them with the spices, lemon juice, and melted butter.

Step 3

Coat the meat with this mixture and refrigerate for 24 hours.

Step 4

Warm the milk to 95°F and mix it with the yeast and sugar. Wait for a couple of minutes until bubbles form. Add the egg, flour, and a teaspoon of salt, then knead the dough. Cover it with a towel and let it rise in a warm place for at least 30 minutes.

Step 5

Knead the dough, divide it into 4 pieces, and shape them into elongated forms resembling baguettes. Cover with a towel again and let them rest for another 15-20 minutes.

Step 6

Steam the dumplings covered with a lid for 20 minutes. Use a fork to pierce the cooked dumplings to release steam. They can be stored wrapped in plastic wrap in the refrigerator or freezer.

Step 7

Pour 500 ml of water over the marinated meat, cover with foil, and place it in the oven to braise at 392°F for one hour.

Step 8

Transfer the cooked fillet to a warm place, remove the bay leaf and whole peppercorns from the vegetables. Blend the vegetables with an immersion blender and strain through a sieve to achieve a smooth sauce.

Step 9

Place the chopped vegetables over medium heat and bring to a boil. Add the mustard, 2 tablespoons of flour, and stir well. Then add the cream and let it simmer on low heat. If the sauce becomes too thick, you can add a little milk. Taste the sauce and adjust with salt, pepper, sugar, and lemon juice to your liking.