Tenderloin in cream sauce with legume meatballs

Chef Ján Duda from Bidfood Slovakia, sro cooked a classic "sirloin" sauce and red bean meatballs for Zelená jedáleň.

• The basis of the meatball is beans, rice and spelt flakes.
• To keep all the ingredients together well, the chef used a boiled potato.
• But he also gives us a tip about crushed or ground flax seeds, which, together with water, will create slime and replace the egg.

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

Sirloin sauce

• 100g Onion
• 500 g Carrots
• 100 g Parsley
• 100 g Celery
• 0.2 l Vegetable cream 31% for whipping
• 50 g Whole grain mustard
• Salt
• Ground colored spices
• Bay leaf
• Lemon

Legume meatballs

• 1000 g Sterilized red beans
• 300 g Spelt flakes
• 80 g Cooked rice
• 100 g Boiled potatoes
• 20 g Onion
• 5g Garlic
• 5 g Marjoram
• Salt
• Spices

Dumplings

• 750 g semi-coarse flour
• 450 ml lukewarm water
• 25 g Fresh yeast
• 5 g Granulated sugar
• Salt

Technological process

1. Dumplings – Sift the flour into a bowl, make a hole in the middle and crumble the yeast. Add sugar and lukewarm water, let it rise for 5 minutes. After the yeast has risen, knead a soft dough that separates from the sides of the bowl. If the dough is too thin, add flour, otherwise add a little water. Let the dough rise for about an hour under a towel. Shape the prepared dough into dumplings and let them rise for another 20 minutes on a floured board. Cook or steam in hot water for about 25 minutes. Place on a greased baking sheet, prick with a fork and brush with oil.
2. Sirloin sauce – Heat the oil in a pot, add the onion cut into larger pieces, fry and add the chopped root vegetables. Pour in water so that the ingredients are submerged in the liquid, season with salt and pepper and add the bay leaf. Cook for about 10 minutes. After cooking, remove the bay leaf and blend the vegetables into a smooth cream with an immersion blender. If there are lumps or you would like a smoother sauce, you can strain it through a sieve. Add the mustard, season with salt and pepper, or lemon, soften with cream and let it boil. Drizzle the sauce prepared in this way with vegetable oil so that a “crust” does not form.
3. Meatballs – Finely chop the onion and garlic and place in a container. Add the drained, sterilized red beans, sprinkle with spelt flakes, finely chopped herb mixture to taste, season with salt and pepper and press into the dough with your hands. If the mixture seems thin, sprinkle with flakes, otherwise use the bean brine. Shape the mixture prepared in this way into meatballs and place on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for approximately 20 minutes. Turn them halfway through baking so that the meatballs are evenly golden brown. You can also fry the meatballs in a sufficient amount of oil until golden brown.