Sirloin à la Esterházy
Foto: Johannes Kittel
Clean the meat well and make small cuts into the top of the meat so that it doesn’t bulge during roasting. Tenderize with a meat hammer. Season with salt and pepper, and spread with mustard. Dredge the meat on one side with flour. Heat the oil in a large pan. Brown the meat briefly on the floured side first, then, just as quickly, fry the other side. Remove from the pan and keep warm. Cut the shallots in strips, add to the pan and sauté until brown. Pour in the veal juice, apple vinegar and bouillon, and let it reduce somewhat. Stir in some butter to bind. Arrange themeat on a plate, pour over some sauce and servewith potatoes. Serve the gherkin mustard separately.
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