Tenderloin of Beef Braised in Must

Mustos Pecsenye

Preparation info

  • 6 or 7

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 2 tablespoons chopped beef suet
  • 1 whole beef tenderloin
  • 1 carrot, peeled and slice


  1. Render the beef suet in a roasting pan. Add the whole tenderloin of beef and brown it fast on all sides.
  2. Strew all the vegetables, the cherry peppers, parsley and ham around the beef. Pour in the broth and the must. Cover the pan and braise the beef on top of the stove, or in a 325°F. oven, for 1 hour.
  3. When beef is done, you should have about