Boyar-style meat with carrots and onions
4 servings
120 minutes
Meat a la Boyarsky with carrots and onions is an exquisite dish of Russian cuisine that embodies the richness of flavors and aristocratic traditions. Beef tenderloin, gently roasted to tenderness, retains its juiciness, while sautéed carrots and onions add sweet caramel notes. The secret of the recipe is gradual roasting that allows the meat to absorb the aromas of vegetables and its own juices. This dish is perfect for festive gatherings or cozy family dinners. It is served hot with a golden crust and a rich flavor that harmonizes well with mashed potatoes or fresh vegetables. Such a meal not only delights gastronomically but also transports you to the atmosphere of past centuries when feasts were grand and filled with culinary traditions.
1
Cut the beef into slices 1.5 cm thick. Tenderize and salt.
- Beef tenderloin: 600 g
- Salt: to taste
2
Place in a baking sleeve and send to the oven (220 degrees) to bake until soft (the meat must not be tough). Cooking time is approximately 1 hour 20 minutes.
3
Grate the carrot on a coarse grater and finely chop the onion.
- Carrot: 3 pieces
- Onion: 3 pieces
4
Pour 4 tablespoons of vegetable oil into the pan and send the onion to fry with the carrot. Finally, add salt and pepper.
- Vegetable oil: 4 tablespoons
- Onion: 3 pieces
- Carrot: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Take the meat out of the oven. Pour the juice that formed in the sleeve onto the baking tray. Place the meat there and add onions and carrots on top.
- Beef tenderloin: 600 g
- Onion: 3 pieces
- Carrot: 3 pieces
6
Put it in the oven for another 20 minutes.