Svíčková

Svíčková, or Svíčková na smetaně, is a traditional Czech dish that has been cherished for centuries. Known for its rich flavors and creamy sauce, this dish has made its way from the aristocratic kitchens to become a staple in Czech households. The name Svíčková, which translates to "tenderloin" in English, hints at the primary cut of meat used in this recipe, though variations exist.

Background and History

The origins of Svíčková can be traced back to the Austro-Hungarian Empire, where it was served to nobility. Over time, the dish evolved and adapted to local ingredients, gaining popularity across the Czech land. Traditionally served during special occasions and family gatherings, Svíčková has become synonymous with Czech culinary heritage. The dish is typically accompanied by dumplings and garnished with cranberries, a nod to the cultural interplay and agricultural bounty of the region.

Ingredients

• Beef Tenderloin - 1 kg
• Carrots - 2 large
• Celery Root - 1 piece
• Parsnips - 2 medium
• Onions - 2 large
• Garlic - 4 cloves
• Bay Leaves - 2
• Allspice - 4-5 whole berries
• Black Pepper - 10-12 whole peppercorns
• Mustard - 2 tablespoons
• Vinegar - 2 tablespoons
• Butter - 100 grams
• Sugar - 1 tablespoon
• Salt - to taste
• Cream - 250 ml
• Cranberries - for garnish

Preparation

To prepare the Svíčková, begin by marinating the beef tenderloin. In a large mixing bowl, mix the mustard, vinegar, and a pinch of salt. Rub this mixture thoroughly over the beef tenderloin, ensuring even coverage. Cover and let it marinate in the refrigerator for at least 4 hours or preferably overnight for enhanced flavor.

Vegetable Preparation

1. Wash, peel, and roughly chop the carrots, celery root, and parsnips.
2. Peel and quarter the onions.
3. Peel and slice the garlic cloves.

Cooking Process

1. Preheat your oven to 180°C (356°F).
2. In a large ovenproof pot, melt the butter over medium heat. Add the marinated beef tenderloin and sear it on all sides until browned. This process helps lock in the juices.
3. Remove the beef and set it aside. In the same pot, add the onions, carrots, celery root, and parsnips. Sauté until they begin to color slightly, about 5-7 minutes.
4. Return the beef tenderloin to the pot with the vegetables. Add the bay leaves, allspice, black pepper, and a small amount of water to deglaze, ensuring nothing sticks to the pot's bottom.
5. Cover the pot, place it in the preheated oven, and roast for about 2-2.5 hours, occasionally checking if more water is needed. Use a cooking timer to ensure accurate cooking.
6. Once the beef is cooked, remove it from the pot and keep warm. Strain the remaining sauce using a sieve, pressing the vegetables to extract maximum flavor.
7. Pour the strained sauce back into the pot over low heat, stir in the cream and sugar, and let it simmer until it thickens slightly. Adjust seasoning with salt if needed.

How to Enjoy Svíčková

Serve the sliced beef tenderloin with the creamy vegetable sauce poured generously over, accompanied by soft dumplings to soak up the rich sauce. Garnish the dish with a handful of cranberries to add a burst of tartness and an authentic Czech touch. Pair it with a glass of Czech Pilsner for an enhanced dining experience.