Beef strips in cream

Ingredients for 4 servings:

• 600 g roast beef
• 2 tsp clarified butter
• some chives, cut into fine rolls
• 40 g bacon, very finely diced
• 4 spring onions, finely sliced
• ½ tsp powdered sugar
• 1 tbsp Noilly Prat
• 400 ml beef broth
• 2 tsp, heaped cornstarch
• 120 ml whipped cream
• Salt
• White pepper, freshly ground
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

very fast and wonderfully tender

Brown the finely diced bacon over medium heat. When the fat renders, add the finely chopped spring onions, dust with powdered sugar, and let it caramelize slightly. Deglaze with vermouth and pour in the beef broth. Bring to a boil once, then thicken to the desired consistency with cornstarch dissolved in a little water. Whip the cream until stiff peaks form and stir into the sauce. Season with salt and pepper. Do not boil the sauce again; just keep it warm. Cut the roast beef into slices no more than 1 cm thick (or have a butcher do this for you) and then cut the slices crosswise into strips no more than 1 cm thick. Heat a pan, heat the clarified butter, and briefly fry the roast beef strips on all sides until very hot. For the amount specified in the basic recipe, cook for approximately 1-1.5 minutes. For larger quantities, cook in batches. Remove from the pan immediately and add to the sauce. Let the strips simmer for about 2-3 minutes, season with salt or pepper if desired, and serve sprinkled with chives. Serve with fresh asparagus and/or pasta.