Czech Svíčková na Smetaně

Method

1. Trim and season beef with salt and pepper
2. Sear beef in hot oil until browned on all sides
3. Add onion and garlic, cook until softened
4. Deglaze with red wine, add sour cream and butter
5. Simmer 20 minutes, then let rest
6. Prepare cranberry compote by cooking cranberries with sugar
7. Serve beef with sauce and cranberry compote
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.