Recipes from around the world – Volume 2 - 2x2successteam.com

7 oz of sirloin,Slices
Recipes from around the world – Volume 2
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.
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