Really great classic recipe, tenderloin on cream, as our father used to cook it for us fifty years ago.
No. of servings
|ground black pepper||0.5||tsp||½||teaspoon|
|sweet cream for cooking||1.7||cup||400||milliliters|
1. Preparation of meat
beef tenderloin 1.7 lb (750 g)
Wash the beef meet (beef tenderloin, eventually false tenderloin from shoulder), cut into the slices and pound it.
2. Preparation of vegetable marinade
water 1.05 quart (1000 ml) • carrots 1.1 lb (500 g) • parsley 7 oz (200 g) • onion 3.5 oz (100 g) • vinegar ¼ cup (60 ml) • salt 3 tsp • crushed cumin 0.5 tsp • ground black pepper 0.5 tsp • bay leaf 3 pcs
Trim the vegetable, wash and cut it. Place into a saucepan with water, add salt, vinegar and spices. Bring to the boil and cook shortly. Let it cool, vegetable juices do not have to be completely cold. Place meet into the prepared marinade and let it stand at least for 12 hours, eventually up to 3 days, in a cold place.
After marinating of the meat, cook the whole prepared mixture cca for 45 minutes, until the meat is tender.
4. Sauce preparation
After finishing of cooking take the meat out of the pan. Remove bay leaves as well. With hand blender mix the vegetable mixture into the smooth mash.
5. Finishing of sauce cooking
sweet cream for cooking 1.7 cup (400 ml)
Add single cream into the mixed blend, stir and bring to the boil again.
Remove from the heat, place the meat back into the sauce, stir slightly.
Serve with steamed yeast dumpling.