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Viennese Girardi Roast Beef | Classic with Mushrooms & Capers
(0)
30 min
Quick
Gurkerl Küche
Der Wiener Girardirostbraten ist eine traditionsreiche Perle der Wiener Wirtshausküche: Zartes Rindfleisch in feiner Weißwein-Kapern-Sauce mit geröstetem Speck und Champignons. Benannt nach dem Operettenstar Alexander Girardi.
Ingredients
Preparation method
Preparation
Take the rump steaks out of the fridge 30 minutes before cooking, pat dry, and lightly score the edges so they do not curl while searing.
Peel and finely dice the onion. Clean and slice the mushrooms. Cut the bacon into thin strips. Wash the parsley, shake dry, and finely chop.
Rub the steaks on both sides with salt, freshly ground pepper, and Dijon mustard. Lightly dust one side of the steaks with plain wheat flour.
Chef's tip
Alexander Girardi was a celebrated star of Viennese operetta – this dish was named after him, as he loved roast beef served with crispy bacon, mushrooms, and delicate capers.
For an exceptionally velvety sauce, swirl in the cold butter right at the end with the heat turned off into the no longer boiling sauce.
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