Old Viennese Znaim Roast Beef | Tenderly braised with gherkins

Preheat the oven to 160 °C top/bottom heat. Pat the beef cutlets dry, lightly score the edges (so they do not curl during frying), season both sides with salt and pepper, and spread thinly with mustard.

Finely dice the onions and carrots. Cut the bacon into thin strips. Halve the gherkins lengthwise and cut into slices. Briefly drain the capers.

Heat the clarified butter in an ovenproof roasting pan. Sear the beef cutlets on both sides over high heat for 2–3 minutes each, remove and keep warm on a plate.