Recipe detail

Beef Tenderloin on cream (slow baking)

19. 7. 2021

Author: Jan Malachovský

Company: Retigo

Food category: Beef

Cuisine: Czech

Program steps

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1
Combination
100 %
time icon Termination by time
time icon 12:00 hh:mm
probe icon 82 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
beef rear 2 kg
smoked bacon 100 g
whipped cream 33% 500 ml
butter 125 g
wild spices 1 pcs
lemon 2 pcs
salt 1 g
caster sugar 100 g
full-fat mustard 0 g
water 2.5 l
ground black pepper, ground 1 g
celery root 650 g
parsley root 650 g
carrot 700 g

Nutrition and allergens

Allergens: 10, 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 569 kJ
Carbohydrate 26.2 g
Fat 36 g
Protein 34.2 g
Water 0 g

Directions

1. Rinse the meat, cut it into 1-1.5 kg pieces and sprinkle with bacon. Brush with oil, salt and pepper. Roast the meat prepared in this way in a convection oven (10 min, 200°C).

2. Clean the vegetables, cut them into cubes and roast them in a convection oven (10 min, 200°C). Cover everything with water. Add three tablespoons of mustard, salt, pepper, wild spices, sugar. add the meat and put it in the convection oven on the program mentioned above. If the meat is not submerged, cover it.

3. After the heat treatment, remove the meat and cool it down. Remove the wild spices from the broth and blend everything until smooth. With the given amount of vegetables and water, there is no need to thicken. Season with lemon, salt, pepper, or sugar. Soften with butter and cream. Boil for 5 min.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full