A traditional English meat dish, the history of which goes back more than one century.
Ingredients:
- Beef tenderloin – 400 g.
- Pork fat – 80 g.
- Flour – 40 g.
- Salt and pepper to taste.
- Potatoes – 1 kg.
For the marinade:
- Vegetable oil – 80 g.
- Celery root – 80 g.
- Parsley root – 80 g.
- Carrots – 2-3 pcs.
- Bulb onions – 1-2 pcs.
- Bay leaf – 1 pc.
- Sugar – 2 tbsp. spoons.
- A mixture of peppers to taste.
Preparation:
Mix all the ingredients of the marinade. Marinate the meat for a day. Roll the marinated meat in flour, fry in pork fat until golden brown. Bake the meat in the oven at 250 degrees for 5-7 minutes, then reduce the temperature to 170-180 degrees and bring to readiness. Readiness is determined by piercing – if a light pink juice is released during a puncture, the meat is ready. Cut the meat into thin slices and serve with baked potatoes for a side dish.