26. 3. 2020 Whole roast sirloin in port wine sauce with Viennese onions and house-made gnocchi

Cooking with

Lukas Borota

Restaurant: Bat'ovka Partizánske
WWW: www.penzion-hoffer.sk/sk/batovka-u-hoffera
Address:

Tomas Bata once said "A good business is one where everyone involved is happy." This quote sums up the philosophy of Hoffer's businesses, to which guests are always happy to return. The latest addition is the Pension Bat'ovka u Hoffer in Partizánske-Velke Bielice. In the town, which the Bat'a factories breathed its former glory into. Batovka is a place where you get a fair portion of food and something on top for your money. Quality and quantity live in symbiosis here, so your gourmet self will enjoy it with you.

Raw materials

200g pork tenderloin
150g boiled potatoes
2 pcs onion
10g plain flour
50g Orava bacon
parsley
3 dl port wine
2 dl oil
1PL crystal sugar
50g butter
salt
black pepper
1 sprig of rosemary
1 sprig of thyme

How to do it

Preparation procedure

Wash the pork tenderloin, pat dry and season with salt and ground black pepper. On a preheated grill, cook the tenderloin on both sides for 8 to 10 minutes.

While the tenderloin is roasting, prepare the gnocchi. Cut one onion into small cubes and the Orava bacon into strips. In a hot frying pan, fry the onion until golden, add the bacon and fry over low heat for a while. Grate the cooked potatoes and mix with the sautéed onions and bacon, season with salt and ground black pepper and finally add the chopped parsley. Using two tablespoons, shape the gnocchi.

Caramelise the granulated sugar in a pan and pour over the red port wine. Bring to the boil and simmer for a while, finally add the butter and reduce the sauce.

Cut the other onion into rings, dust with plain flour and fry in heated oil.

Divide the roasted pork tenderloin on a plate, serve the port wine sauce. Place the roasted Viennese onions on top of the tenderloin, garnish with a sprig of thyme and rosemary and serve with the gnocchi.

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.

Cooking with

Robert Hudak

Restaurant: Salamandra Resort
WWW: www.salamandra.sk/
Address:

Find out more

26. 3. 2020 Whole roast sirloin in port wine sauce with Viennese onions and house-made gnocchi

Raw materials

How to do it

Preparation procedure

Products used

Monoblock table knife - Ariane

Table fork - Ariane

Table spoon - Ariane

Coffee spoon - Ariane

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE