Svíčková na Smetaně
Prep time: 30 minutes (plus overnight marinating)
Cook time: 2 hours
Total time: 2 hours 30 minutes
Servings: 6 servings
Country of Origin: Czech Republic
Description
Marinated beef tenderloin or sirloin roasted with root vegetables, pureed into a rich cream sauce, and served with bread dumplings and cranberries.
Presentation & How It's Eaten
Served hot with thick slices of Czech steamed bread dumplings (houskové knedlíky), a slice of lemon, cranberry sauce, and a dollop of whipped cream.
Ingredients
2.5 lbs beef tenderloin or sirloin roast, larded with bacon strips
3 medium carrots, peeled and sliced
2 parsnips, peeled and sliced
1/2 celeriac root, peeled and diced
1 large yellow onion, diced
4 cups beef broth
1 cup heavy cream
2 tbsp all-purpose flour
4 bay leaves
5 allspice berries
2 tbsp lemon juice
Salt and black pepper
Step-by-Step Directions
Sear Beef: Season beef with salt and pepper. In a Dutch oven, brown beef on all sides in oil; remove meat.
Sauté Veggies: Add carrots, parsnips, celeriac, and onion to pot. Cook over medium heat until lightly caramelized (10 minutes).
Bake Meat: Return meat to pot with bay leaves, allspice, and beef broth. Cover and bake at 325°F (160°C) for 1.5–2 hours until tender.
Puree Sauce: Remove beef and spices. Blend remaining vegetables and pan juices until completely smooth.
Finish Cream Sauce: Return sauce to stovetop, whisk in heavy cream mixed with flour, simmer for 5 minutes, and add lemon juice. Slice beef and serve covered in sauce.
Optional
Cranberry Garnish: Serve with a dollop of cranberry jam on top of a lemon wheel.
Cooking Tips
Smooth Texture: Pass pureed sauce through a fine-mesh sieve for a silky, restaurant-quality consistency.
Nutrition Facts
(Estimated per serving, based on 6 servings)
Calories: ~520 kcal
Total Fat: 32g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 580mg
Total Carbohydrates: 22g
Dietary Fiber: 4g
Sugars: 8g
Protein: 38g
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