Recipes Of Famous Pubs - Palace Savarin: Veal Sirloin Steak - VIDEO
The pub, which is hiding up in the back passage, and whose glory shields a world famous fast food, known mainly burgers, fries and Coke, you get Pilsner Urquell lager and most delicious food. Also Savarin Palace belongs to the network Kolkovna restaurants. His chef Václav Batek tells us how to prepare steak of veal tenderloin.
Ingredients for 4 people
Veal bone 500 g
Veal fillet 800 g
1 bunch asparagus
First we put the bones, shallots, carrot, leek, tomato, black pepper and tomato paste to pan across and put in the oven. Bake about 25 minutes into the colour temperature at 180 degrees. After baking, we put everything into a saucepan, add cold water and cook for two hours. Then everything thoroughly through a sieve, season with salt and lightly boil down by cube of butter coated in flour.
Mashed potatoes with black root:
Boil the potatoes in their skins. Black root thoroughly clean it, cut into small rolls, drizzle with the lemon, then put into salted water and cook until soft. Then we melt butter in a pot and add the potato cubes and chopped black root mash with a fork and lightly salt.
Asparagus rinse thoroughly with cold water. Cut it to the same length. Each asparagus knife in the middle and towards the root, remove skin. Place in boiling salted water and blanch. Once the asparagus softens us, put it into the water with pieces of ice and cold it.
Preparation of meat:
Veal tenderloin thoroughly cleaned and cut into same size pieces. Meat salt and pepper on all sides. In a hot pan thoroughly and place in hot oven for about 12 minutes at 180 degrees. Remove from oven and leave to rest for 8 minutes.
Mashed potatoes put into the maker. At her store asparagus fried in butter, add the browned meat and gently pour the whole sauce.
Thank you for cooperation to Kolkovna Restaurant - Palace Savarin and company OCG Ltd.
Text/photo/video: Klára Svobodová
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