Polędwica wołowa marynowana w trawie żubrowej z warzywami confit

Marinated beef tenderloin in bison grass with vegetable confit


  • 300 g beef tenderloin
  • 1 g bison grass
  • 40 g new carrots
  • 50 g new beets
  • 40 g green asparagus
  • 30 g courgette
  • 100 g new potatoes
  • 20 g shallot
  • 150 ml clarified butter
  • 40 g fresh porcini mushrooms
  • 15 g shallot
  • 50 ml heavy cream (30%)
  • 0.5 g cracked pepper
  • salt to taste


Marinate beef tenderloin in bison grass and cracked pepper for 2-3 hours. Grill as preferred – rare, medium or well-done.

Finely chop shallots. Mince the porcini mushrooms. Heat up butter in frying pan, add shallots, sauté, add mushrooms, fry for a while longer, then add the cream. Cook on low heat for a few more minutes, add salt and pepper to taste. Set aside the ready sauce to cool slightly and thicken.

Wash the new vegetables and slice into thin pieces, place in baking pan with hot clarified butter, season with salt and pepper. Bake vegetables for approx. 20 minutes at 125°C. Remove from butter directly onto plates and cover with prepared sauce.

Decorate the plate with the tenderloin vegetables with blades of bison grass.