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Esterházy Rostbraten | Traditional Viennese Cuisine
(0)
85 min
Under an hour
Gurkerl Küche
Zarter Rindsrostbraten in aromatischer Wurzelgemüse-Sauce, verfeinert mit cremigem Sauerrahm, Kapern und frischer Zitrone. Ein echter Klassiker der Wiener Traditionsküche.
Ingredients
Preparation method
Preparation
Pat the meat dry and lightly score the edges so that the steaks do not curl during frying. Season both sides with salt and pepper and thinly spread mustard on one side.
Peel the carrots, parsley roots, and celeriac and cut them into fine strips (julienne). Finely dice the onion. Wash the organic lemon under hot water and finely grate a little zest.
Searing Meat & Making Sauce
Heat clarified butter thoroughly in a large pan or roasting dish. Sear the beef steaks on both sides for 2 minutes each, remove, and keep warm in the oven preheated to 80 °C.
Chef's tip
As a traditional side dish, fluffy bread dumplings (Serviettenknödel), spätzle, or broad buttered noodles go perfectly with it.
For a particularly refined sauce, part of the braised root vegetables can be puréed and stirred back in.
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