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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. The pub is dedicated to Švejk a well known character from a book – and he would certainly be happy to know that stewed fillet with cream has become equally famous.

Ingredients 6 – 8 

  • 1 kg beef (whole tenderloin or eye fillet)
  • 40 g dry bacon
  • salt
  • 5 tablespoons oil
  • 70 g celery
  • 80 g carrot
  • 50 g parsley root
  • 60 g onion
  • allspice
  • bay leaf
  • thyme
  • peppercorn
  • lemon
  • 1 tablespoon Vegeta
  • 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 bacon sticks, then salt it and brown in hot oil, to be well done. Ensure that you turn the fillet, so all sides brown equally.
  2. 2.
    Add in the vegetables and sliced onion and cook for another minute or so. Then add in allspice, bay leaf, thyme, ground pepper, 2 lemon slices and Vegeta.
  3. 3.
    Stew covered and occasionally baste with water. While stewing, turn the fillet over and add in vinegar.
  4. 4.
    Once the meat is tender, remove from the heat and leave aside covered. Scoop out the vegetables and blend into a thick mixture.
  5. 5.
    In hot butter, lightly caramelise the sugar then add in the vegetable puree. Dissolve the flour in about 50 ml of water, add into the vegetables and boil through. To thin the sauce, just add in a little water if necessary, and mix in sour cream.

Serving

Cut the fillet into thin slices, arrange on a plate and cover with hot sauce. Serve with Czech dumplings made from leavened dough, bread dumplings or croquettes. Decorate with lemon slices, whipped sweet cream and cranberry.

Advice

Instead of bacon 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 nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 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 - -
Salt 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.)