Esterhazy Rostbraten (Beef Sirloin a la Esterhazy)

• 10 x white peppercorns
• 1 x bay leaves
• 1 medium carrots peeled and julienned
• 2 cups turnip yellow, peeled and julienned
• 1 medium celeriac root julienned
• 1 cup ghee (clarified butter)
• 7 ounces beef, sirloin steak sliced
• 1 medium white onion peeled and finely chopped
• 13 cup cognac
• 1/2 cup heavy whipping cream
• 1 cup beef stock prefer veal stock if possible
• 1 x lemon juiced
• 1 tablespoon butter
• 1 x salt and white pepper freshly ground
• 1 x sour cream sour cream

1. Heat 23 cup clarified butter in a skillet and saute the sirloin inside.
2. Degrease the pan.
3. Heat 13 cup clarified butter and saute the onion over medium heat until golden.
4. Add the beef stock and once more reduce by half.
5. Add the lemon juice and any meat juices from the covered plate.
6. Place the meat on plates, topped with the sauce.
7. The sirloin may be garnished with a swirled piping of sour cream, pressed through a pastry bag.

white peppercorns, bay leaves, carrots, turnip yellow, root, ghee, beef, white onion, cognac, heavy whipping cream, beef stock prefer, lemon juiced, butter, salt, sour cream sour cream

Taken from recipeland.com/recipe/v/esterhazy-rostbraten-beef-sirlo-37655 (may not work)