Sviečková na Smotane s Parenou Knedľou

Mise en Place (Metric)

• 800 g Beef tenderloin or top sirloin (larded with 80g smoked pork fat)
• 200 g Carrots (peeled, medium dice)
• 150 g Celery root / celeriac (peeled, medium dice)
• 150 g Parsley root or parsnip (peeled, medium dice)
• 150 g Yellow onion (diced)
• 40 g Rendered lard or clarified butter
• 25 g Granulated sugar (for caramelization)
• 30 g Smooth Dijon or classic mustard
• 30 ml Apple cider vinegar or fresh lemon juice
• 4 Bay leaves, 6 whole allspice, 10 black peppercorns, 2 sprigs thyme
• 750 ml Rich beef stock
• 150 ml Double cream (36% fat)
• 50 g Cold unsalted butter (to mount)
• Garnish: Cranberry compote (brusnice), lemon slices, whipped cream

Method & Service Parameters

1. Sear Beef: Stud the beef with chilled pork fat batons, season with salt and pepper, and sear hard in lard until deeply browned on all sides. Remove beef.
2. Roast Root Base: In the same pot, add sugar and allow it to caramelize lightly. Add diced carrots, celery root, and parsley root; roast until golden-brown. Stir in onions and cook until soft.
3. Deglaze & Stock: Stir in mustard and vinegar to deglaze. Add aromatics (tied in cheesecloth) and pour in hot beef stock.
4. Oven Braise: Return beef to the pot, cover tightly, and braise in oven at 150°C for 90–120 minutes until tender.
5. Velvet Emulsion: Remove beef and spices. Pass the vegetable base through a fine sieve or blend smooth with double cream until velvety. Mount with cold butter, adjust seasoning with lemon juice and salt.
6. Service: Slice beef into medals, spoon over hot sauce, and garnish with lemon slice, cranberry compote, and steamed bread dumplings (parená knedľa).