Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Esterhazy Rostbraten (beef Sirloin A La Ester Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
10 White peppercorns
1 Bay leaf
1 Carrot, peeled and julienned
into thin strips
1 Yellow turnip, peeled and
julienned about 2 cups
1 Celery root, celeriac
julienned
1 Cup(s) Clarified butter for
sauteing
7 Ounce(s) Slices of sirloin
1 White onion, peeled and
Finely chopped
1/3 Cup(s) Cognac
1/2 Cup(s) Heavy cream
1 Cup(s) Brown beef stock
Juice of 1 lemon
1 Tablespoon(s) Butter
Directions:
salt and freshly ground white pepper to taste sour cream (optional
forgarnishing) 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 vegetablestock resulting from the blanching and reduce to 1/3 cup.
Remove the bayleaf and peppercorns. Heat 2/3 cup clarified butter in a
skillet and saute the sirloinover medium-high heat until brown outside
and medium-rare inside. Keepwarm on a covered plate. Degrease the pan.
Heat 1/3 cup clarified butter and saute the onionover 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-highheat. Add the
cream, lower the heat to medium, and reduce by half. Add the beef
stock and once more reduce by half. Add the lemon juiceand any meat
juices from the covered plate. Drain the vegetables andstir them into
the sauce. Swirl in the butter and season with salt andpepper to taste.
Place the meat on plates, topped with the sauce. The sirloin may
begarnished with a swirled piping of sour cream, pressed through a
pastrybag.Serves 6.From: VIENNESE CUISINE - THE NEW APPROACH by Peter
Grunauer and AndreasKisler. ISBN 0-385-27999-X. Doubleday, New York.
1987 Posted by: KarinBrewer, Cooking Echo, 8/92From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 36.9mg
Sodium: 67.5mg
Potassium: 58.3mg
Carbohydrates: 5.9g
Fiber: 1.1g
Sugar: <1g
Protein: 2.5g


Scale this recipe to Servings [?]