Esterhazy Rostbraten (Beef Sirloin A La Ester)
Description
This refined Esterhazy Rostbraten transforms simple beef sirloin into a restaurant-quality centerpiece. Thinly sliced steak is seared to a perfect medium-rare and served atop a luxurious, velvety sauce made with cognac, heavy cream, and reduced beef stock. The dish is balanced by the delicate crunch of blanched carrots, turnips, and celeriac, which add a fresh, earthy contrast to the rich meat. A touch of lemon juice brightens the flavors, while a final swirl of butter adds shine. This elegant yet approachable main course is ideal for date nights or special family dinners where you want to impress without spending hours in the kitchen.Ingredients
Directions
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Bring 4 cups of water to a boil in a saucepan. Add the white peppercorns and bay leaf.
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Prepare the vegetables: peel and julienne the carrot, one yellow turnip, and one medium celeriac root.
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Briefly blanch the julienned carrot, turnip, and celeriac separately in the boiling water until just tender-crisp.
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Immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking process and preserve color.
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Reserve the vegetable blanching water; strain it and reduce it in a small saucepan until only 1/3 cup remains. Discard the peppercorns and bay leaf.
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Heat 2/3 cup of clarified butter in a large skillet over medium-high heat. Season the beef sirloin slices with salt and white pepper.
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Sear the sirloin slices in the hot butter for about 1-2 minutes per side, until browned on the outside but still medium-rare inside.
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Transfer the cooked beef to a plate and cover loosely with foil to keep warm.
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Pour out the excess fat from the skillet, leaving a thin coating of butter.
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Add 1/3 cup of clarified butter to the skillet. Add the finely chopped white onion and sauté over medium heat until golden and soft, about 5-7 minutes.
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Pour in the cognac carefully. Let it simmer and reduce for 3-5 minutes until the alcohol smell dissipates and the liquid is syrupy.
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Add the reduced vegetable stock to the skillet. Simmer over medium-high heat for 4-5 minutes to reduce slightly.
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Stir in the heavy cream. Lower the heat to medium and let the sauce simmer gently, stirring occasionally, until reduced by half and thickened.
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Add the brown beef stock to the sauce. Continue to simmer, reducing by half again until the sauce is rich and coats the back of a spoon.
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Remove the saucepan from heat. Stir in the lemon juice and any juices accumulated on the plate with the beef.
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Drain the blanched vegetables well and stir them into the creamy sauce.
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Whisk in the remaining cold butter to finish the sauce, giving it a glossy sheen. Adjust seasoning with salt and white pepper to taste.
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Arrange the warm beef slices on serving plates. Spoon the vegetable and sauce mixture generously over the meat.
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Optionally, garnish with a decorative swirl of sour cream using a pastry bag or zip-top bag with a corner snipped off. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 477.3kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 47.7mg2%
- Total Carbohydrate 120.8g41%
- Dietary Fiber 46.5g186%
- Sugars 5.3g
- Protein 24.8g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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