MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: ZWIEBELROSTBRATEN
 Categories: Beef, German, Meat
      Yield: 4 Portionen
 
      4 c  Oil for frying the onions
      3    White onions, peeled and cut
           Crosswose into thin
           Round slices
           Flour for the onions
    2/3 c  Clarified butter for
           Sauteing
      6    7-oz slices of sirloin
    1/3 c  Cognac
    1/3 c  Cornichon pickle juice
      1 c  Brown beef stock
      1 tb Butter
      1 tb Dijon musard
           Salt and freshly ground
           White pepper to taste
 
  1.  Heat the 4 cuips of oil in a pot.  Meanwhile, dip the onion
  slices in some flour and pat to remove the excess.  When the oil is
  hot, fry the onions until they are golden.  Remove the onions from
  the oil, drain on paper towels, and keep warm on the stove top.
  
  2.  Heat 2/3 cup clarified butter in a skillet and saute the sirloin
  slowly over meadium-high heat until brown outside and medium-rare
  inside. Keep the sirloin warm on a covered plate.
  
  3.  Degrease the skillet by wiping it out with a paper towel and add
  the cognac and pickle juice.  Reduce almost all of the liquid. Add
  the beef stock and reduce by half.
  
  4.  Lower the heat.  Whisk in the butter and mustard at the same
  time. Be sure to whis well to avoid having clumps of mustard. Add any
  meat juices from the sirloin on the covered plate and stir well.
  Season with salt and pepper to taste.
  
  5.  Place the meat on warm plates.  Pour the sauce over the meat and
  sprinkle with fried onions.
  
  Serves 6.
  
  From:  VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
  Andreas Kisler.  ISBN 0-385-27999-X.  Doubleday, New York. 1987
  Posted by: Karin Brewer, Cooking Echo, 8/92
 
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