INGREDIENTS

INSTRUCTIONS

salt and freshly ground white pepper to taste sour cream (optional for
garnishing)  Bring 4 cups of water to a boil.  Add the peppercorns and
bay leaf.  Briefly and separately blanch the carrot, turnip, and celery
root.  Refresh the vegetables in ice water and set aside. Reserve the
vegetable stock resulting from the blanching and reduce to 1/3 cup.
Remove the bay leaf and peppercorns. Heat 2/3 cup clarified butter in
a skillet and saute the sirloin over medium-high heat until brown
outside and medium-rare inside. Keep warm on a covered plate.  Degrease
the pan. Heat 1/3 cup clarified butter and saute the onion  over medium
heat until golden. Add the cognac and reduce 3 to 5  minutes. Add the
vegetable stock and again reduce 4 to 5 minutes over  medium-high heat.
Add the cream, lower the heat to medium, and reduce  by half. Add the
beef stock and once more reduce by half. Add the  lemon juice and any
meat juices from the covered plate. Drain the  vegetables and stir them
into the sauce. Swirl in the butter and  season with salt and pepper to
taste. Place the meat on plates,  topped with the sauce. The sirloin
may be garnished with a swirled  piping of sour cream, pressed through
a pastry bag.  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  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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