Svíčková na smetaně

Carrots, parsley roots and celeriac form the sauce base, with onion, cream and a sweet-sour seasoning. In Petra Kupská’s version, beef threaded with strips of fatty bacon is browned and then braised with the vegetables, apple, bay leaves, peppercorns and allspice. She uses a shoulder cut; the name’s association with tenderloin does not require that cut.^[1]

The cooked sauce is thickened with a butter-and-flour roux, finished with cream, blended and strained. Lemon juice adjusts its acidity. Slices of beef and bread dumplings are served with the warm sauce; lemon, cranberry jam and whipped cream are optional garnishes. The dish also appears on Czech wedding menus.^[1]