Recipe detail

Beef Slow-roast sirloin with creamy vegetable sauce

21. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Czech

Program steps

  • Preheating:
  • 75 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
probe icon Termination by core probe temperature
probe icon55 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
real beef tenderloin 1.6 kg
English mustard 25 g
butter 100 g
brown mustard 60 g
dry white wine 100 ml
lemon 1 pcs
beef stock 1.5 l
double cream 500 ml
granny smith apple 1 pcs
extra virgin olive oil 10 ml
salt 10 g
ground black pepper, ground 3 g
white wine vinegar 10 ml
whole black pepper 1 pcs
allspice 10 pcs
bay leaf 5 pcs
onion 150 g
carrot 250 g
celery root 150 g

Nutrition and allergens

Allergens: 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 439.3 kJ
Carbohydrate 6.2 g
Fat 27.3 g
Protein 43.1 g
Water 0 g

Directions

1. Lightly sear the beef on a very hot skillet.
2. Set the oven on dry heat at 60°C and core probe temperature at 55°C.
3. Season your seared beef with salt, pepper and the English mustard before placing in a GN and bake until your hear the core probe signal.
4. In large pot slowly sautée the diced carrots and celeriac, adding the diced onions at a later stage. Once your soffritto gains a golden hue, add the apple, brown mustard and lemon. Keep going for another 5 minutes, stirring. Deglaze with wine until it has reduced and the alcohol evaporated. Add the beef stock and the bouquet garni, lower the heat and
cook for another 30-40 minutes. Remove the bouquet garni and finish with double cream.
5. Blend the sauce, add butter and pass through a fine sieve while it’s still warm.
6. Season with salt, pepper, sugar and vinegar.
7. Allow the beef joint to rest at room temperature and slice thinly.
8. Plate and pour warm sauce over the meat. Best served with dumplings.