Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Short-roasted Girardi roast with mushrooms & capers
Discover the charm of Viennese cuisine with a timeless classic: short-roasted Girardi roast beef with mushrooms and capers. This dish combines tender beef with a flavorful sauce.
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 28 | oz | sirloin, trimmed |
| 2 | tablespoon(s) | Dijon mustard |
| 1 | onion, chopped | |
| 2 1/2 | cup(s) | mushrooms, cleaned and quartered |
| Juice of 1 lemon | ||
| 5 | tablespoon(s) | capers, chopped |
| 2 | tablespoon(s) | parsley, chopped |
| 1 | tablespoon(s) | all-purpose flour for the soup, smooth |
| 2 | cup(s) | beef stock |
| Salt & pepper | ||
| Oil and butter for frying | ||
| Some crème fraîche to round off | ||
- Cut the meat into four equal pieces and pound to about ¼ inch (5 millimeters) thickness, season with salt and pepper and coat with mustard. Heat a little oil and butter in a pan and sear the sirloin slices on both sides. Cook medium-rare, remove from the pan and let rest in a warm place.
- Fry the chopped onion in the residue. Add the quartered mushrooms and fry briefly. Add the lemon juice and chopped capers, dust with flour. Pour in the beef stock and reduce the sauce until creamy. Place the previously fried pieces of meat in the no longer simmering sauce and heat them up.
- Before serving, sprinkle with freshly chopped parsley and finish with a small dollop of crème fraîche.
Wine tip
Deep, dark ruby, opaque core, purple reflections, subtle brightening on the rim. A balanced bouquet, with hints of cassis and ripe plums, notes of blackberry, underlaid with wood...
Burgenland, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
