Roast beef Eszterhazy

Ingredients for 6 servings:

• 6 slice(s) beef fillet(s) , (roast beef)
• salt and pepper
• 5 tbsp flour
• 50 g clarified butter
• 2 onions, chopped
• 2 clove(s) garlic, chopped
• 1 carrot(s), chopped
• ¾ liter meat broth
• 3 grains of allspice
• 4 peppercorns
• 1 pinch(s) thyme
• 3 bay leaves
• 50 g bacon, lean, diced
• ½ lemon(s)
• ½ bunch parsley, chopped
• 50 ml vinegar
• 200 ml cream, sweet
• 1 carrot(s)
• 2 parsnips
• 4 cucumber(s) , (pickles)
• 20 g butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

from the Austro-Hungarian Monarchy

Cut the beef fillet into one-and-a-half-centimeter-thick slices, season with salt and pepper, and coat in a little flour. Then brown on both sides in clarified butter for a few minutes. While the meat is keeping warm, brown the onions, garlic, and carrots in the clarified butter. Add two tablespoons of flour and fry briefly until the butter is absorbed. Add the stock and bring to a boil, stirring frequently to ensure the roux dissolves completely. Return the meat to the sauce. Add the allspice, peppercorns, bay leaves, thyme, parsley, bacon, the zest of half a lemon, and the vinegar. Bring to a boil and simmer over low heat for one hour until the meat is tender. Meanwhile, julienne the carrot, parsnips, and gherkins. Blanch briefly in water, then braise in butter until tender. Remove the roast from the sauce. Drain the sauce through a sieve, squeezing the vegetables firmly once more. If necessary, skim the resulting sauce, add the juice of half a lemon and the cream, and season with salt and pepper. To serve, first place the meat on plates, pour over the sauce, and place the julienne vegetables on top.