Stewed Fillet with Cream

  • 15/06/2006
  • Moderate difficulty
  • 6 – 8
  • 75 min

This recipe comes from a well known Prague pub, where the Vegeta culinary team first tried it.

Ingredients 6 – 8 

  • 1 kg beef (whole tenderloin or eye fillet)
  • 40 g bacon, cut in sticks
  • salt
  • 5 tablespoons oil
  • 70 g celery, chopped
  • 80 g carrot, chopped
  • 50 g parsley root, chopped
  • 60 g onion, sliced
  • allspice
  • bay leaf
  • thyme
  • ground pepper
  • lemon, sliced
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 2-3 tablespoons vinegar
  • 20 g butter
  • 1-2 teaspoons sugar
  • 1 tablespoon flour
  • 200 ml sour cream

Preparation

  1. 1.
    Prick the beef with the bacon sticks. Then salt it and cook in hot oil, to be well done. Ensure that you turn the fillet, so all sides cook equally.
  2. 2.
    Add in the vegetables and onion and cook for another minute or so.
  3. 3.
    Then add in the allspice, bay leaf, thyme, ground pepper, 2 lemon slices and Vegeta Gourmet Stock Powder.
  4. 4.
    Stew covered, every so often adding a small amount of water.
  5. 5.
    While stewing, turn the fillet over and add in the vinegar.
  6. 6.
    Once the meat softens, remove from the heat and leave aside covered.
  7. 7.
    Scoop out the vegetables and blend into a thick mixture.
  8. 8.
    In hot butter, lightly caramelise the sugar then add in the vegetable puree.
  9. 9.
    Dissolve the flour in about 50 ml of water, add into the vegetables and stir through. This will become the sauce.
  10. 10.
    To thin the sauce, just add in a little water and sour cream.

Serving

Slice the fillet into thin slices, arrange on a plate and cover with hot sauce. Serve with gnocchi, crockets or potato. Decorate with lemon slices, beaten cooking cream or cranberry.

Tip

For other ideas, prick the meat with carrot, garlic or celery root sticks.

Little secret

Vinegar will fulfil this meal, and sugar will provide aroma and colour to the sauce.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 494 / 2.065 - -
Fat g 39,78 - -
Carbohydrates g 6,02 - -
Dietary fibre g 0,75 - -
Protein g 27,06 - -
Sodium g 2,57 0 0
Vitamin A μg 3.464,45 87 69
Vitamin D μg 25,83 13 13
Vitamin C mg 9,50 13 11
Niacin mg 9,83 70 49
Potassium mg 569,05 15 15
Calcium mg 47,75 5 5
Phosphorous mg 283,30 35 35

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)