Ingredients for 5 portions:
1 kg of mock beef tenderloin (cleaned and trimmed)
500 gr celery
750 gr carrots
300 gr parsley
450 gr onion
3 l beef broth
300 gr crystal sugar
180 gr bacon
3 sprigs of thyme
3 dl dry white wine
2 tablespoons mustard
1,5 dl vinegar
0,5 l cream
1 lemon
3 bay leaves, 10 allspice balls, 20 whole peppercorns
freshly ground pepper, salt
Salt, pepper and fry the mock beef tenderloin on all sides in hot oil. Remove the meat and add the diced root vegetables (carrots, celery, parsley). Sauté everything until brown, then add the coarsely chopped onion and sauté again until brown, baste with beef stock as needed.
Once the desired tenderness and color (golden-brown) are achieved, add granulated sugar, which should be caramelized beforehand. Then, add the sautéed chopped bacon, fresh thyme, splash with dry white wine, and simmer with wild spices wrapped in a cloth sachet.
Pour the beef broth back over the prepared base, add vinegar and full fat mustard. Put the meat in the base and simmer until tender, about 2,5 to 3 hours.
Remove meat and diaper with spices, add good quality cream and gently boil. Using a stick blender, strain the entire mixture through a colander.
Season the finished sauce as needed with salt, pepper, lemon and sugar.
Carlsbad dumpling:
1 french bread
4 eggs
0,25 l milk
chopped currants
salt, pepper, nutmeg
Cut the french bread into cubes about 1×1 cm, which we fry. Mix the cubes with the yolks of 4 eggs, add milk, salt, pepper, nutmeg and finally stir in the beaten egg whites.
Roll the finished mixture into a dumpling and wrap it in foil or a clean cloth smeared with oil.
Cook the dumpling for about 25 min, after removing it, pierce it with a skewer.
Recipe was provided for Restaurant-Guide.cz by restaurant Vojanův Dvůr