Monday, February 28, 2011

Tenderloin with Sour Cream Sauce and Dumplings

Svíčková na Smetanĕ s Knedlíkem
Just like Pork Roast, Sauerkraut and Dumplings this is a typical Sunday lunch or supper but since tenderloin is so much more expensive then pork roast it is a very special meal. Also the fact that it takes a lot more work to prepare makes it even more special. There is a lot of chopping involved but food processor or mini chopper makes it a breeze. Same goes for finishing the sauce with immersion blender. Since both cuts of beef are quite dry the meat is larded.  
2 lb beef tenderloin or eye of round (not as tender)
1 large carrot, peeled and very finely chopped
1 onion, peeled and very finely chopped
Celeriac, about 1/4, peeled and very finely chopped
1 parsnip, peeled and very finely chopped
2 slices of 3/8” thick bacon fat cut into 3/8” strips
1-1/2 cups beef or chicken stock
Freshly ground:
6 Allspice
1/2 tsp. peppercorns
6 cloves
1 bay leaf

1 cup sour cream
2 Tbs. flour
Lard the meat and tie with butcher twine every 3”.
Season with ground spices on all sides and place into a heavy, sealable bag. Put all chopped vegetables in the bag together with meat and close the bag while removing as much air as possible. Distribute the vegetables until they cover all sides of meat. Place in refrigerator and marinate overnight.
Next day, remove meat and vegetables from bag, scrape all vegetables from meat, set aside and reserve vegetables.

Beef is ready for frying pan. Dumplings are raising in the background.
Preheat oven to 350 °F.
Heat a frying pan on high, add 1 Tbs. of oil and brown meat on all sides, about 3 minutes on each side. Move to a roasting pan.
In the same frying pan cook reserved vegetables till lightly brown, about 10 minutes. Remove to roasting pan and place most vegetables under the meat.
Pour in the stock, cover pan and bring to boil. When stock starts to boil turn off the heat and move the pan on middle rack in oven and roast (braise), covered, for 1-1/2 hours or till internal temperature reaches 140 °F.
Meanwhile, steam the dumplings that were made ahead.
Remove meat to plate, cover with aluminum foil and let rest.
Scrape all fond (brown coating on side of roasting pan) into vegetables and pour into high sided sauce pan. Using immersion blender, liquefy the sauce till smooth.
Place sauce pan on heat and bring to simmer. Meanwhile, in a bowl, whisk sour cream with flour till smooth and well combined. Pour in a cup or so of hot vegetable sauce and whisk till smooth (to temper the sauce). Remove all the sour cream mixture back into sauce pan, mix and reheat. Do not bring to hard boil, just a very gentle simmer. Pour in accumulated juices from meat into sauce pan and mix.
Ladle in some sauce on preheated plate, slice the meat and place on sauce together with dumpling slices. Serve with Pilsner Urquell.

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