Ingredients — what you'll need
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- 150 gram Pork Fatback
- 3 piece Carrot
- 7 gram Allspice
- 750 gram Beef Tenderloin
- 2 piece Parsley root
- 10 gram Dried Thyme
- 250 milliliter Whipping Cream 33%
- 500 milliliter Beef Stock (Clear)
- 3 gram Bay Leaf
- 7 gram Black Pepper
- 200 gram Celeriac
- 15 gram Wholegrain Mustard
- 20 gram Granulated Sugar
- 15 milliliter Red wine vinegar
- 1 piece Yellow Onion
Step-by-step method
At a glance
This beloved Czech classic takes about five and a half hours from start to finish, but most of that is hands-off roasting time. The trickiest part is larding the beef with frozen bacon strips to keep it juicy and flavorful, then you'll sauté vegetables, build a rich sauce with vinegar and mustard, and roast everything together until the meat is tender enough to slice thin. Homemade dumplings and a smooth, creamy sauce finish off this Sunday showstopper.
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Freeze the bacon strips
Cut the bacon into strips about 1 cm thick, running the full length of the piece. Put the bacon strips in the freezer for two hours — they'll firm up and become much easier to work with.
Ingredients
- 150 gram Pork Fatback
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Lard the meat with bacon
I happened to have bacon the same length as my meat, so I was able to thread it all the way through in one go. If your bacon strips are shorter, insert them from both ends instead. Use a sharp, narrow knife to make a hole through the meat, then push a strip of bacon into it.
Ingredients
- 750 gram Beef Tenderloin
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Tie it up
Tie the meat firmly with kitchen string.
