Esterhazy Rostbraten (Beef Sirloin a la Ester
| Yield: | 6 Servings |
| Categories: | Beef, German |
| 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 | Slices of sirloin |
| 1 | md | White onion, peeled and finely chopped |
| 1/3 | c | Cognac |
| 1/2 | c | Heavy cream |
| 1 | c | Brown beef stock |
| Juice of 1 lemon | ||
| 1 | tb | Butter |
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