T-bone steak, boiled and grilled

Daruvar soup and Missa Maja.

There are also dishes made of venison (deer, boar, roe) and fish (carp, catfish, zander, trout). The dishes are accompanied by top quality wines from Daruvar region - Graševina, Chardonnay and Sauvignon.

T-bone steak, kuhan i pečen

T-bone steak, boiled and grilled

300 g of beefsteak, rosemary, butter, olive oil

Place the meat in a bag and remove all air before closing the bag.

Heat 5 l of water to 62 °C (use thermometer). Pour water in so called frigoterm and place the bag with meat inside, making sure the part with closure is above water surface. The water should now be at 56- 60 °C. If necessary, add more hot water. Close the refrigerator and keep the meat inside for 60 minutes. Remove it from the bag, pat dry it and grill on a hot pan on both sides, a minute per side.

The temperature in the fridge is reduced by one degree each hour. Meat may be cooked this way for up to 8 hours, maintaining the same temperature of the water. The longer it is cooked, the more tender and more succulent it will be. Another advantage of this way of cooking is that the meat does not need to rest after grilling.

As a side dish, serve cold salad with grilled zucchini, seasoned with garlic and reduced balsamic vinegar.