There is perhaps no more classic dish in the Czech Republic than sirloin steak. At the same time, due to its richness, we prepare it at this time of the year, i.e. in winter. And although for some time it seemed that this dish would disappear into the abyss of history, as it is no longer very modern, it is currently experiencing a literal renaissance.
An absolute staple
It must be said, however, that doing candlelight vigilance today is simply not the case anymore. This food can be raised to a completely different level, when it can then be served even in the best restaurants. After all, Zdeněk Pohlreich himself took pity on Svíčková, who previously spoke unflatteringly about her. But in the end, he was able to refresh it so much with a few small things that he considers it a great meal.
Unfortunately, when preparing sirloin, Czechs often follow a one- to two-hundred-year-old procedure. However, Pohlreich advises them how to do it much better. According to him, the basis is to add mustard to the tenderloin. This is because it finally lends an otherwise bland sauce a distinctive and great taste. It literally gives her a new character.
However, that is not all. To make food taste really good, you should reach for the right mix of spices. It is a bay leaf, whole pepper and also allspice. However, do not forget the correct technique for preparing tenderloin, when the meat must be properly pierced. You then have to simmer the vegetables gradually so that the sauce has the right texture and depth.
Foto: Shutterstock
It cannot be done without good raw materials
However, Zdeněk Pohlreich emphasizes another important point. Namely, that you simply cannot make a good sirloin out of low-quality ingredients. In particular, it is necessary to reach for high-quality beef, without which it is impossible. But he also doesn’t underestimate the choice of excellent root vegetables, ideally from farmers’ markets.
But let’s look at the actual preparation according to Pohlreich. Lightly fry the meat and vegetables in butter. Then add spices and mustard. Bake the meat in the oven to ensure its juiciness. The vegetables must then be mixed and the sauce then seasoned with cream, salt, milk and lemon juice.
Indeed, it can be considered a very modern take on this traditional dish of our grandmothers. Needless to say, it also tastes much better when prepared with such care.
Foto: Shutterstock
2024-01-20 18:00:00
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