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.