4. 8. 2020 Beef sirloin steak with caramelized garlic
Cooking with
RESTAURANT ARCADE
Restaurant: RESTAURANT ARCADE
WWW: restauracie.sme.sk/restauracia/restauracia-pasaz-null_5587-kysucke-nove-mesto_1217
Address:
Raw materials
- 200g beef tenderloin
- 1pc garlic
- 100g green beans
- 50g Orava bacon
- 0,5dcl olive oil
- herb butter
- 250g potatoes
- demi glace
- black pepper
- salt
How to do it
1
Sear the steak from the middle part of the beef tenderloin on both sides in a pan and let it "cook" to the desired degree of doneness in a convection oven at a temperature of approx. 180°C. Fry the sliced garlic in the pan together with the beans wrapped in Orava bacon. Serve on roasted potatoes and pour over a strong demi glace broth.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
