ReceptnaptárStefánia Roast
Stefánia-sült is a festive meat dish from the era of the Monarchy, linked by tradition to Archduchess Stéphanie, wife of Crown Prince Rudolf. Today it is mostly made with minced meat, but here we have the nobler version: a whole roast beef fillet with boiled eggs in the centre. Sliced, it looks spectacular, as a disc of egg appears in the middle of every slice.
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Ingredients
Method
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- Cut lengthwise into the tenderloin, without cutting all the way through, to form a long pocket.
- Season the pocket with salt and pepper, and scatter the diced mushrooms in the bottom.
- Lay the hard-boiled eggs one after another in a row inside the pocket, so they run along the length of the meat.
- Carefully reshape the meat around the eggs, then wrap it in caul fat (or thin bacon slices) to hold the filling in place during roasting.
- Put fat in the bottom of a roasting tin, and place the meat on it.
- Roast in a 180°C oven for about 45-50 minutes, basting occasionally with its own juices.
- Rest for 10 minutes after roasting, then slice - the centre of each slice shows a neat round of egg.
- Serve drizzled with the pan juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cut off both ends of the boiled eggs, so that they fit tightly together and show without a break in the middle of the slices.
- Soak the caul fat in cold water for 10 minutes and wrap the meat tightly, because this keeps it from opening up during roasting and adds fat to the lean fillet.
- Do not skip the 10 minutes of resting after roasting, and slice with a long, sharp knife, or the egg will pop out of the meat.
Frequently asked questions
Can it be made with minced meat?
Yes, this is the better-known version today: the boiled eggs go into seasoned minced meat, and it is baked as a loaf. It is cheaper and easier to slice, and also ideal for a festive table.
Can the caul fat be replaced?
You can also wrap it in thin slices of streaky bacon, which is even tastier. If you have neither, tie the meat with kitchen string and roast it wrapped in foil, leaving the foil off for the last 15 minutes.
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More hungarian ideas
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- Creamy green bean stew with meat patties
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- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
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