Esterhazy Rostbraten (Beef Sirloin a La Esterhazy)

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Servings: 6 Difficulty: Advanced
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Elegant German beef sirloin with a rich cream and cognac sauce
Esterhazy Rostbraten (Beef Sirloin a La Esterhazy recipe image
Esterhazy Rostbraten (Beef Sirloin a La Esterhazy recipe image
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Esterhazy Rostbraten (Beef Sirloin a La Esterhazy)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 477.3

Description

This classic German dish features tender slices of beef sirloin seared to perfection and served with a luxurious sauce. The sauce is crafted from reduced cognac, heavy cream, and beef stock, enriched with clarified butter and brightened with lemon juice. Crunchy julienned carrots, turnips, and celery root provide a fresh textural contrast and vibrant color. It is an impressive yet manageable meal perfect for special family dinners or entertaining guests. The combination of savory meat and smooth, slightly tangy sauce creates a sophisticated flavor profile that pairs beautifully with simple sides.

Ingredients

Directions

  1. Bring 4 cups of water to a boil in a saucepan.
  2. Add the peppercorns and bay leaf to the boiling water.
  3. Briefly blanch the carrot, turnip, and celery root separately in the spiced water.
  4. Refresh the blanched vegetables in ice water and set aside to drain.
  5. Reserve the vegetable stock resulting from the blanching and reduce it to 1/3 cup.
  6. Remove the bay leaf and peppercorns from the stock.
  7. Heat 2/3 cup clarified butter in a skillet over medium-high heat.
  8. Saute the sirloin slices until brown on the outside and medium-rare inside.
  9. Transfer the meat to a covered plate and keep warm.
  10. Degrease the skillet, leaving a small amount of fat.
  11. Heat 1/3 cup clarified butter in the skillet and saute the onion over medium heat until golden.
  12. Add the cognac and reduce for 3 to 5 minutes.
  13. Add the reduced vegetable stock and reduce for 4 to 5 minutes over medium-high heat.
  14. Add the heavy cream, lower the heat to medium, and reduce by half.
  15. Add the beef stock and reduce once more by half.
  16. Stir in the lemon juice and any meat juices collected from the covered plate.
  17. Drain the vegetables and stir them into the sauce.
  18. Swirl in the remaining butter and season with salt and pepper to taste.
  19. Place the meat on plates and top with the sauce.
  20. Garnish with a swirled piping of sour cream if desired.

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.

Keywords: beef, german, sirloin, cognac, cream sauce, rostbraten, esterhazy, celery root, turnip, carrot, dinner, elegant, seared, reduction, clarified butter, main course, traditional, vegetables, lemon, stock
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