ReceptnaptárBeef Tenderloin, Hunter's Style
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Ingredients
Method
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- Put the tenderloin in a dish with the sliced vegetables, the peppercorns, allspice and bay leaves, pour over the red wine and vinegar, season with salt, cover and marinate in the fridge for 1-4 days - the longer it sits, the deeper the flavour.
- Take the marinated meat out, pat it dry, then lard it with the finely chopped bacon. Set the marinade with its vegetables aside.
- In a pot, melt the lard, add the sugar, and caramelize it to a golden brown.
- Sprinkle in the flour, stir well, then pour in the marinade (together with its vegetables).
- Add the tenderloin, cover, and braise over low heat for about 1 hour, turning occasionally.
- Once the meat has softened, transfer it to a roasting tin and roast in a 200°C oven for 10-15 minutes to give it a nice colour.
- Enrich the remaining braising liquid with sour cream, a knob of meat glace and the chopped capers, and bring to the boil.
- Strain the sauce for serving, slice the meat, and serve drizzled with the hot sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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