Ready in: 1h Serves: 6 Complexity: medium Origin: Main Dishes
About ½ cup of clarified butter for sautéing
6 (7-ounce) slices of sirloin
6 tablespoons of finely diced smoked ham
1 white onion, peeled and finely chopped
½ cup finely diced mushrooms
1/3 cup dry white wine
1 bay leaf
½ cup heavy cream
¾ cup brown beef stock
1 tablespoon butter
1 teaspoon Dijon Mustard
½ bunch parsley, finely chopped
1 tablespoon capers, drained
Salt and freshly ground white pepper to taste
Sour cream (optional, for a garnish)
1. Heat 1/3 cup clarified butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare-inside. Remove and set aside on a covered plate.
2. Degrease the skillet by wiping it out with a paper towel, add 2 tablespoons clarified butter, and sauté the smoked ham 2 to 3 minutes over medium-high heat.
Add onions and sauté until golden.
Add the mushrooms and sauté 4 to 5 minutes.
3. Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency.
Swirl in the butter and whisk in the mustard. Do not allow the sauce to boil again or the mustard will have a bitter taste.
4. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf.
5. Place the meat on 6 warm plates, topped with the sauce. The dish may be garnished with sour cream piped through a pastry bag.
Image: © By Alupus (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons - https://de.wikipedia.org/wiki/Girardirostbraten#/media/File:Rostbraten_Giradi_w%C3%A4hrend_des_Schmorens.jpg