Svíčková v kruste

Last Updated on October 4, 2024

A truly luxurious dish suitable as a main course for a wedding menu.

Ingredients:

Rule for about 5-6 servings: 1.5 kg of whole sirloin

.

6 tablespoons of sunflower oil ground black pepper salt For the crust: 100 g of light toasted bread 50 g 2 tsp full fat mustard 2 tsp Dijon mustard 1 tbsp green thyme leaves 3 handfuls of fresh chopped parsley For the shallot sauce: 300 g of scraped shallots 500 ml beef stock 175 ml dry red wine 1 tbsp green thyme leaves 1 tbsp smooth flour

Procedure:

1. Prepare the herb-mustard crust preferably two days in advance; in a blender, finely blend the crumbled crustless bread and herbs
2. Add both mustards, cheese and mix to combine beautifully
3. Remove the mixture from the blender container and knead into a dough on a rolling pin 4. Transfer the dough loaf to baking paper, lightly press, cover with a second sheet of baking paper and finally roll out to a thickness of four millimetres
5. Remove the top paper and cut the crust into a rectangle, cover the dough sheet with cling film and store in the fridge for up to two days
6. In a frying pan, fry the meat in half of the above-mentioned amount of oil so that it becomes browned
8. Pour the rest of the oil into the bottom of the roasting pan, sprinkle the shallots and thyme over them, place a rack in the middle and place the meat on top
9. Bake in a preheated oven at 220 °C for about 1 hour, turning the meat occasionally
10. Remove the meat from the oven, place the herb crust over the meat (with the baking paper on top), remove the paper and press the crust lightly onto the meat
11. At this stage, prepare the shallot sauce; put the roasting pan with the shallots on a low heat, stir in the flour, fry it, then pour in the wine and after a while the stock
13. Simmer the sauce for about 10-15 minutes until the desired consistency, or add salt to taste
14.

Recommendation:

Serve the sirloin baked in the crust with potato cake, braised cabbage with bacon and beet puree.

Note:

Gruyère cheese. The surprise is underneath, as Gruyère is much softer than you might expect. Its dough is firm but supple, with only smaller eyes because, unlike Emmental, it is matured in cool cellars and its taste is saltier and more savoury than Emmental’s. The aroma is reminiscent of honey and walnuts. Unlike Emmentaler, Gruyère is mostly used for cooking, baking, in soup or sauce. Source: http://strankyprozeny.cz/clanek-237