6 irresistible recipes for tenderloin sauce. Easy recipes not only for professionals

Anyone can make a real sirloin steak if they give at least a little patience and love to the preparation of this dish.

When you think of sirloin, everyone probably thinks of a type of beef. However, you do not necessarily need to use beef in the ingredients.

Here we will introduce simple recipes for sirloin, while trying different variants, for example with pork, rabbit, chicken, but also traditional beef sirloin on cream.

Simple tenderloin on cream

This recipe includes beef tenderloin. So it’s a traditional grandmother’s sirloin as it should be. The meat is stored overnight in the refrigerator, so set aside one day for its preparation in advance. You will surely succeed on the first try and everyone will be salivating.

Ingredients

• 750g beef tenderloin or beef loin
• 50g of bacon cut into small pieces
• salt, ground pepper
• 2 large carrots
• 1/2 bulb of celery
• 1 piece of parsley
• 1 large onion
• 5 whole peppercorns
• 3 balls of allspice
• 3 bay leaves
• a pinch of thyme
• 150g of melted butter
• juice of 1 lemon
• 3 spoons of mustard
• 2 tablespoons plain flour
• 250 ml whipping cream (milk to thin if necessary)
• sugar
• lemon cut into slices
• cranberry sauce

Method

• Clean the meat and remove the membranes. Then sprinkle with salt and pepper.
• Clean and finely chop the onion, clean and grate all the vegetables.
• Grated vegetables in a casserole, put meat and bacon on top, add spices, drizzle with lemon juice and cover with melted butter.
• Cover with a lid and refrigerate overnight.
• The next day, cover the meat with a little water and stew in the oven at 180°C, while keeping the casserole covered with a lid.
• When the meat is visibly browned and tender, remove from the oven and let rest for at least 20 minutes.
• It’s a good idea to remember the number of spice balls, so remove them from the sauce and slowly bring the sauce to a boil.
• Add mustard, two spoons of flour and cook for about 30 minutes.
• Add the cream and cook gently, stirring occasionally. If the sauce is too thick, thin it with a little milk.
• Finally, blend with a stick blender, season with salt, add a little lemon juice or a little sugar.
• Divide the meat into portions, i.e. cut into slices and put back into the sauce.
• Serve with bread dumpling, a slice of lemon and cranberry sauce.

Honest sirloin on cream with pork

As already mentioned in the introduction, sirloin does not necessarily contain only beef. In this variant, we will try it with pork.

Ingredients

• 500g of pork
• 50g of diced bacon
• 230 ml vegetable stock (or stock cube)
• salt
• pepper
• 1 tablespoon of vinegar
• 1 large carrot
• 1 medium celery root
• 1 medium parsley root
• 1 large onion
• 100g of melted butter
• 5 whole peppercorns
• 4 balls of allspice
• 3 bay leaves
• juice of 1 lemon
• 235 ml of whipping cream and milk for dilution
• plain flour for thickening
• Sugar if needed

Method

• Pierce the meat with a knife and insert the bacon cubes into the holes. Salt and pepper.
• In a large pot, chop the onion, grate the root vegetables, add the spices, lemon juice, vinegar and top with the meat.
• Cover everything with melted butter and refrigerate overnight.
• The next day, pour the broth, cover with a lid and simmer in the oven at 160°C until the meat is soft – at least 2 hours.
• Set the meat aside. Remove all the spices from the pot and blend the vegetables with a stick blender.
• Add cream and cook. Add salt, lemon, vinegar or sugar to taste.
• If the sauce is not thick enough, you can thicken it with a little flour.
• Cut the meat into slices, put back in the sauce and let it heat up.
• Serve with dumpling and cranberry sauce.

Pork tenderloin sauce from rabbit

Do you feel like tenderloin, but would you like a lighter form? Then prepare this sauce from rabbit.

Ingredients

• 1 kg of rabbit
• 100g bacon/smoked
• 2 large onions
• 2 large carrots
• 1/2 bulb of celery
• 1 piece of medium parsley
• 4 balls of allspice
• 5 whole peppercorns
• 3 bay leaves
• 3 spoons of mustard
• 2 spoons of sugar
• 100g of butter
• 250 ml whipping cream
• Salt
• 230 ml vegetable stock (broth)
• Flour for thickening
• Cranberries

Method

• Clean the vegetables, grate them. Cut the bacon into cubes.
• Cut the rabbit (gutted) in half, remove the fat and membranes and wash it. Then pierce the portions with bacon and salt.
• Place the meat in a roasting pan, covering it all over with grated vegetables, add spices, sugar and cover with broth.
• Cover the baking pan with a lid and put it in the fridge overnight.
• The next day, pour melted butter over the meat, cover with a lid and bake for approx. 60 minutes at 220°C.
• Add a little water if needed.
• After an hour, the meat should be tender. Remove it together with all the spices and blend the vegetables with a stick blender.
• Place the blended sauce on the stove and bring to a boil. Add cream, add mustard, thicken with flour and cook for a while longer.
• Add lemon juice, sugar, salt to taste and finally put the rabbit in the sauce and heat it up.
• Serve with dumpling and cranberry sauce.

Are you thinking about a multi-functional pot? You can also prepare your favorite sirloin in such a pot. Read our review of 5 Multi-Purpose Pots.

Fake tenderloin on cream

In this recipe, we will focus on sirloin sauce without meat. If you want a completely vegetarian option, add vegetable stock instead of beef stock.

Ingredients

• 1 large onion
• 100g of melted butter
• 1/2 bulb of celery (1 smaller)
• 2 pieces of carrot
• Plain flour for thickening
• Lemon juice and salt to taste
• 1 piece of parsley
• 4 whole pepper balls
• 2 bay leaves
• 3 balls of allspice
• 0.5 l of cubed beef broth (or vegetable broth)
• 200 ml of cream
• Sugar
• Cranberry sauce

Method

• Finely chop the onion, clean and coarsely grate the vegetables.
• Melt the butter, onion, vegetables in a saucepan and simmer for a while.
• Pour in the stock, add the spices and bring to a boil.
• Cook for about 30-40 minutes, stirring occasionally.
• Then remove all the spices, blend the vegetables with a stick blender, add the cream and cook for a short time.
• Season with salt, lemon or sugar.
• Serve with dumpling and cranberry sauce.

Quick tenderloin with chicken

Prepare tenderloin with chicken. Not only is it a lighter form, it is also faster to prepare.

Ingredients

• 3-4 chicken breasts
• 2 pieces of carrot
• 1/2 bulb of celery
• 1 large onion
• 1 piece of parsley
• 500 ml of chicken stock (broth)
• 5 balls of allspice
• 8 whole pepper balls
• 3 bay leaves
• 70g of butter
• 1 cup of 12% cream
• 1 piece of lemon
• Plain flour for thickening
• Cranberries

Method

• Finely chop the onion. Clean the vegetables and cut them coarsely.
• Saute the onion in a little butter, then add the grated vegetables and let them soften.
• Then add the butter, bay leaf and the whole chicken breast and let it turn white on both sides.
• Next, pour the broth so that everything is submerged, add the spice balls, cover with a lid and let it simmer for about an hour.
• Meanwhile, dissolve the flour (about 3 spoons) in the cream.
• After an hour of stewing, remove the meat and all the spices, including the bay leaf.
• Blend the vegetables with a hand blender, then add the cream and flour and cook for a while.
• Season with lemon, sugar or perhaps mustard to taste.
• Serve with dumpling and cranberry sauce.

Grandma’s tenderloin on cream

Cook a traditional sirloin steak just like grandma’s. Go back to your childhood and reminisce about this wonderful Sunday lunch.

Ingredients

• 1 kg beef tenderloin
• 80g of bacon cut into long strips
• 1 cup of beef broth
• 1 teaspoon of salt
• 1 tablespoon of vinegar
• 2 cloves of garlic, crushed
• 1 large carrot
• 1 small piece of celery
• 1 medium parsley root
• 1 large onion
• 100g of melted butter
• 10 whole pepper balls
• 8 allspice balls
• 2 bay leaves
• Juice of 1 lemon
• 1 cup of cream

Method

• Start the day before to load the meat.
• Clean the meat, pierce the holes into which you stuff the bacon strips and salt.
• Cut the onion, clean the root vegetables and grate on a coarse sample.
• Put the meat in a pot or roasting pan, cover it with grated vegetables, add spices, garlic, lemon juice, vinegar and put it in the fridge overnight.
• The next day, melt the butter and pour it into the pot. Pour in the broth and put it in the oven at 180°C for at least two hours.
• Always turn the meat in the pot after half an hour.
• After removing from the oven, remove the meat together with all the spices.
• Blend the vegetables, add the cream and bring to a boil.
• You can also flavor the sauce with sugar, lemon, mustard or whatever you like.
• Serve with sliced meat, dumpling and cranberries.

TIP: Do you have leftover beef and don’t know what to do with it? Get inspired and cook a delicious beef broth , which you can freeze for stock.

Why is the sauce called tenderloin?

One of the reasons why it is called that is the shape of the meat to the tip. It is also possible that part of the meat, or beef candle, is found in cattle areas where there is a lot of tallow, which is the raw material from which candles were made long ago.

A rather truer theory of the name is the fact that in the Middle Ages one of the guild duties of a master butcher was to prepare a dinner for journeymen once a year. Dinner was thus held when the journeymen returned to their studies after the summer holidays and was by candlelight. Roast beef was regularly served, i.e. roast by candlelight, also sirloin roast.

Tenderloin dumplings inevitably belong to buns. If you want to prepare homemade, be sure to visit our recipe for homemade bun dumplings .