The word 'svíčková' refers to the cut of beef used — a piece from the loin, which is tender and flavourful. The meat is marinated (soaked in a spiced liquid) for at least a day before cooking, which makes it absorb lots of flavour. Then it is roasted slowly in the oven for hours.
The sauce is made from the vegetables that roast alongside the meat: usually carrots, parsnip, celeriac (a knobbly root vegetable), onion and spices. After cooking, everything is blended smooth and mixed with cream to make a thick, slightly sweet, golden sauce.
The cranberry jam on top adds a sharp, fruity flavour that balances the richness of the cream sauce. The whipped cream on top might look like it belongs on a cake, but it melts into the sauce and makes it even silkier. Together, sweet, sour and creamy flavours mix in every mouthful.
Svíčková is the kind of dish Czech families cook for Sunday lunch or celebrations. The preparation takes a long time — usually two days — which is why it feels special. Every family has its own version, and debates about whose grandmother makes the best svíčková are taken very seriously.