- 4 slices Roast Beef or Beef Loin, each approx. 6 oz (180 g)
- 6 Shallots or 2 onions, cut into strips
- 1 small Carrot, julienned
- ½ root Parsley, julienned
- 1 small Turnip, julienned
- 1 small piece of Celery Root, julienned
- 1 teaspoon chopped Capers
- 1.7 oz Bacon, cubed
- 4 tablespoons Sour Cream
- ½–1 tablespoon Flour for the sauce + Flour for coating
- 13.5 liquid oz of Beef Stock or Water
- Lemon Zest
- 2–3 tablespoons Butter
- Chopped Parsley for garnish
Stage 1: Preparing Your Beef
- Cut the roast beef into inch-thick slices. If needed, truss each slice with butcher’s twine to help them retain their shape during braising.
- Season both sides of the beef generously with your salt and pepper.
- Next, dredge one side of your beef with flour.
Stage 2: Searing and Braising the Beef
- Heat your butter in a pan over high heat, then place your beef floured-side down into the pan and sear for 2-3 minutes.
- Flip your beef and sear that side for 2-3 minutes as well, then take out of the pan and set aside.
- Add in your shallots and lightly brown them in the same pan for 2-3 minutes, adding some more butter as needed.
- Deglaze the pan with your water or beef stock and reduce your stovetop heat to a simmer.
- Place the slices of beef back into the pan, add just enough stock to cover the beef 2/3 to the top.
- Cover your pan and braise the meat for about an hour or until tender. Check periodically on the level of your braising liquid, adding more stock or water as needed.
Stage 3: Sauteeing the Vegetables
- Put your pan over high heat and add your bacon, allowing it to render off some of its fat.
- As the fat renders, add in your chopped vegetables and sautee briefly for 3-4 minutes.
- Add a dash of beef stock, then let the vegetables steam until ‘al dente’ for another 6-10 minutes.
Stage 4: Finishing Touches
- Mix up a slurry of flour and sour cream into a bowl (make sure your mixture is clump-free)
- Once the beef has finished braising and is tender, take it out of the pan.
- Using the same pan the meat was cooked in, over low-medium heat, pour in the flour/sour cream mixture, stirring continuously for 1-2 minutes until it’s thick and smooth.
- Fold in your capers and lemon zest, then allow the sauce to reduce for another 3 minutes.
- Next, put your Esterhazy Rostbraten back into the pan coating it evenly with the sauce.
- When plating, arrange the beef slices on a plate and garnish with the sauteed root vegetables, some sauce and fresh chopped parsley. Serve with pasta or fried potatoes, and enjoy!
- Braising can be done on the stove or in an oven set to 350F (180C).
- The sauce may further be refined by whisking in a few cold butter nuggets.
- Beef shanks or short ribs would be excellent choice cuts for Esterhazy Rostbraten.
- Prep Time: 15 min
- Cook Time: 30 min
Keywords: Beef steak, beef stew, beef soap