Beef Sirloin a La Esterhazy
Rostbraten and Biscuits
Beef Sirloin German Dish
A traditional German recipe also known as Esterhazy Rostbraten. This recipe calls for sirloin to be medium rare on the inside. My preference is to make sure it is fully cooked. No meat will be mooing back at me. If you are like me, cook the sirloin until thoroughly cooked.
4 cups water
10 white peppercorns
1 bay leaf
1 yellow (2 cups) peeled rutabaga
1 1/2 medium peeled carrots
1 medium celery root
1 cup butter for sautéing
8 oz sliced sirloin
1 medium white peeled and finely chopped onion
1/3 cup brandy
1/2 cup heavy cream
1 cup brown beef stock
1 juice of 1 lime
1 tablespoon butter
Note: For a non-alcoholic dish, substitute the brandy with Raspberry extract, white grape juice or apple juice.
1. Bring 4 cups of water to a boil.
2. Add the peppercorns and bay leaf.
3. Cut the rutabaga, carrots, and celery root into long thin strips into thin strips.
4. Blanch the rutabaga, carrot, and celery root, separately and briefly. Place the vegetables in ice water and set aside.
5. Reserve the vegetable stock resulting from the blanching and reduce to 1/3 cup.
6. Remove the bay leaf and peppercorns.
7. Heat 2/3 cup butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare inside. Keep warm on a covered plate.
8. Degrease the pan. Then next heat 1/3 cup of the butter and sauté the chopped onion over medium heat until lightly golden in color.
9. Add the brandy and reduce heat to medium low. Cook for 3 to 5 minutes.
10. Add the vegetable stock. Cook 4 to 5 minutes over medium-high heat.
11. Next add the heavy cream, lower the heat to medium, and reduce by half.
12. Add the beef stock and once more reduce by half.
13. Add the lime juice and any meat juice left over from the covered plate. Drain the vegetables and stir them into the sauce.
14. Swirl in the butter and season with salt and pepper to taste.
15. Place the meat on plates, topped with the sauce.
The sirloin may be garnished with a dab of sour cream. 6 Servings
The copyright to this article is owned by Sandy Mertens (sandyspider). Permission to republish this article in print or online must be granted by the author in writing. (You can, however, freely use the opening introduction and photo with a link to the article here on HubPages to read the remainder of the article.)
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