VOLUME 1 - Kilimanjaro Foods

Esterhazy Rostbraten (Beef Sirloin A La Esterhazy)
Servings
10 white
peppercorns 1 bay leaf
1 md carrot,peeled and julienned into thin strips
1 yellow turnip,peeled and julienned,(about 2 cups)
1 md celery root (celeriac) julienned
1 c clarified butter for sauteing
7 oz of sirloin,Slices
1 md white onion,peeled and finely chopped
1/3 c cognac
1/2 c heavy cream
1 c brown beef stock
1 juice of 1 lemon
1 T butter
1. Bring 4 cups of water to a boil. Add the peppercorns and bay
leaf. Briefly and separately blanch the carrot, turnip, and celery
root. Refresh the vegetables in ice water and set aside. Reserve the
vegetable stock resulting from the blanching and reduce to 1/3
cup. Remove the bay leaf and peppercorns.
2. Heat 2/3 cup clarified butter in a skillet and saute the sirloin over
medium-high heat until brown outside and medium-rare inside. Keep
warm on a covered plate.
3. Degrease the pan. Heat 1/3 cup clarified butter and saute the
onion over medium heat until golden. Add the cognac and reduce 3 to
5 minutes. Add the vegetable stock and again reduce 4 to 5
minutes over medium-high heat. Add the cream, lower the heat to
medium, and reduce by half.
4. Add the beef stock and once more reduce by half. Add the lemon
juice and any meat juices from the covered plate. Drain the
vegetables and stir them into the sauce. Swirl in the butter and
season with salt and pepper to taste.