🫙 From the Spice Rack
Esterhazy Rostbraten (Beef Sirloin a La Esterhazy)
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 ...
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Ingredients6 items
Ingredients
- 10white peppercorns
- 1bay leaf
- 1medium carrot, peeled and julienned
- 1medium white onion, peeled and
- 1/2cup heavy cream
- 1cup brown beef stock
Directions
- 1
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
- 2
Bring 4 cups of water to a boil
- 3
Add the peppercorns and bay leaf
- 4
Briefly and separately blanch the carrot, turnip, and celery root
- 5
Refresh the vegetables in ice water and set aside
- 6
Reserve the vegetable stock resulting from the blanching and reduce to 1/3 cup
- 7
Remove the bay leaf and peppercorns
- 8
Heat 2/3 cup clarified butter in a skillet and saute the sirloin over medium-high heat until brown outside and medium-rare inside