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Beef Sirloin a La Esterhazy

Updated on February 12, 2015

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.

Ingredients:

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.

Directions:

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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Comments

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    • Sandyspider profile image
      Author

      Sandy Mertens 7 years ago from Wisconsin, USA

      Glad you like it travel_man1971, Springboard and billyaustindillon.

    • billyaustindillon profile image

      billyaustindillon 7 years ago

      Sandy this sounds awesome - German meat dishes are great - though I have to say that my wife is German :)

    • Springboard profile image

      Springboard 7 years ago from Wisconsin

      This is an entirely new recipe for me, so a happy discovery as a lover of beef, and a lover of German food as well.

    • travel_man1971 profile image

      Ireno Alcala 7 years ago from Bicol, Philippines

      It's so enticing, Sandy. You really are a food gourmet in Hubpages. Thanks!

    • Sandyspider profile image
      Author

      Sandy Mertens 7 years ago from Wisconsin, USA

      Will do skye2day.

    • skye2day profile image

      skye2day 7 years ago from Rocky Mountains

      Wow this looks simply Divine I look forward to following you sister. Many Blessings at the hubs. I saw you at facebook. Check out my hubs when you are not cookin something up

    • Sandyspider profile image
      Author

      Sandy Mertens 7 years ago from Wisconsin, USA

      Thanks for the comments everyone.

    • prettydarkhorse profile image

      prettydarkhorse 7 years ago from US

      yummy and I am hungrier than ever, recipe is not so much my cup hehe, but you always have the best hubs on recipes, Maita

    • katiem2 profile image

      katiem2 7 years ago from I'm outta here

      You go Sandy, your food hubs are original and mouth watering. Great work and I'm pulling for you to take home a prize or two... :)

    • Betty Reid profile image

      Betty Reid 7 years ago from Texas

      Looks delicious! Very gourmet!

    • habee profile image

      Holle Abee 7 years ago from Georgia

      Yum! I can almost taste it!

    • nancy_30 profile image

      nancy_30 7 years ago from Georgia

      It looks and sounds deliciouse. Thanks for the recipe.

    • mulberry1 profile image

      Christine Mulberry 7 years ago

      Uh-oh. This is definitely a dish hubby would love. I see it in our future.

    • CMHypno profile image

      CMHypno 7 years ago from Other Side of the Sun

      Sounds a very exotic beef dish, Sandyspider, so I must try it out some time.

    • prasetio30 profile image

      prasetio30 7 years ago from malang-indonesia

      Sandy, you make me hungry. Yummy, I like this recipes and your presentation. I ate beef sirloin occasionally. But the pictures so yummy. Do you have some more for me?

      Thumbs up for you. As usual, I rate this one!

      Prasetio

    • Sandyspider profile image
      Author

      Sandy Mertens 7 years ago from Wisconsin, USA

      NoRR4Me, I was doing the contest. But now I am out with maybe a few here and there. All this crawling around from site to site has finally tired out this spider. You could say that I am tangled in my own web.

    • anglnwu profile image

      anglnwu 7 years ago

      IT looks so delicious. I'm with you about not having too much red. Great recipe!

    • NoRR4Me profile image

      NoRR4Me 7 years ago

      Hey Sandy, You said, "My preference is to make sure it is fully cooked. No meat will be mooing back at me." LOL! I'm with you. I like my red meat thoroughly COOKED. LOL.

      I see you're doing the contest. Good Luck to you. I'm sitting this one out. I might do a Hub about food sometime during the contest, but not promising anything. You keep up the good work.

    • billyaustindillon profile image

      billyaustindillon 7 years ago

      A great recipe - my wife is German so this brings up good memories.

    • David Stone profile image

      David Stone 7 years ago from New York City

      Not easy to fully appreciate as a vegetarian, but well done. Yes, I know that was a pun.

    • akirchner profile image

      Audrey Kirchner 7 years ago from Washington

      I love German food too and that looks marvelous!

    • Darlene Sabella profile image

      Darlene Sabella 7 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

      Oh how I love German food, is this the meat that they roll up with something great, I had this dish once with purple cabbage it was so good. Thank you for sharing this outstanding hub...thumbs up and awesome and useful

    • profile image

      WhiteOak 7 years ago

      I bet you are a super cook!! Yumm, your recipes always sound so good. I am not a big beef eater, but this recipe does sound good.

    • Sandyspider profile image
      Author

      Sandy Mertens 7 years ago from Wisconsin, USA

      Just republished this since I had Bee in URL and not beef.

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