Stek z poledwicy wołowej,  smażone borowiki,kawior z kaszy,chipsy warzywne, sos sliwkowy

Beef tenderloin steak with porcini mushrooms served with millet groat caviar and vegetable chips with plum sauce

Ingredients: Serving for 4 people

  • Beef tenderloin 800 grams
  • Beef marrow bone 500 grams
  • Boletuses 200 grams
  • Millet groats 200 grams
  • Potatoes 200 grams
  • Carrot 300 grams
  • Plums 100 grams
  • Canola oil 500 ml
  • Red wine 200 ml
  • Balsamic vinegar 50 ml
  • Wicker coal 100 grams
  • Garlic bulb 1 piece
  • Butter 100 grams
  • Sugar 50 grams
  • Salt
  • Pepper

How to prepare:

Clean the tenderloin and cut into four steaks, approx. 200 grams each. Fry the steaks on a hot frying pan with oil for 2 minutes on each side, season to taste with pepper and salt. Add a cube of butter and leave to rest in a warm place. Cut the potatoes and carrots into thin slices and put them into cold water.   After washing out the starch from the potatoes, parboil them in hot water and then let them dry. Fry them in oil pre-heated to 160°C / 320°F and then place the fried potatoes on paper towels to soak up the excess oil. Cook the millet groats and add wicker coal to give it the proper colour. After cooking, add salt and pepper to taste and sprinkle with oil. Serve the steak with millet groats. In order to prepare the sauce, roast the bone marrow with garlic at 180°C / 355°F until golden. In a pot, caramelise the sugar, add some balsamic vinegar and smoked plums, then add the roasted bone marrow. Pour in the red wine and then cook until the mixture is the consistency of sauce. Finally, drain the millet groats, add 30 grams of butter and emulsify.