Tenderloin with cream and dumplings

Prepare the beef tenderloin: wash, dry, and clean from membranes. Cut the fat into strips and stuff the tenderloin. Rub it with salt and pepper and sear on high heat in vegetable oil on all sides.

Finely chop the onion, grate the carrot, celery, and parsnip, and mix with spices, lemon juice, and melted butter.

Cover the meat with this mixture and refrigerate for 24 hours.

Mix milk heated to 35 degrees with yeast and sugar, wait a couple of minutes until bubbles form. Add an egg, flour, a teaspoon of salt, and knead the dough. Cover with a towel and leave it in a warm place for at least 30 minutes.

Knead the dough, cut it into 4 pieces and shape them into an elongated form resembling a loaf. Cover with a towel again and let it rest for another 15-20 minutes.

Steam the dumplings for 20 minutes, covered with a lid. Puncture the finished dumplings with a fork to release steam. They can be stored wrapped in plastic wrap in the refrigerator or freezer.

Pour 500 ml of water over the marinated meat, cover with foil, and place in the oven to stew at 200 degrees for one hour.

Place the finished cut in a warm place, remove the bay leaf and peppercorns from the vegetables. Blend the vegetables and strain them to achieve a smooth sauce.

Bring the chopped vegetables to a boil over medium heat, add mustard, 2 tablespoons of flour, and mix. Add cream and cook on low heat. If the sauce is too thick, you can add a little milk. Taste the sauce and add salt, pepper, sugar, and lemon juice to taste.

Cut the meat across the fibers, place it on a plate, and generously pour sauce over it.

Place several slices of dumplings nearby, garnished with a slice of lemon and lingonberries.