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Girardi Roast Beef

4 servings

Ingredients

• 720 g Rib steak
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 40 g Fat
• 1 Stk Onion
• 40 g butter
• 3 Stk mushrooms
• 4 Stk Capers
• 2 Stk Pickled cucumbers
• Parsley (nach Bedarf)
• 1 TL Flour (for dusting)
• 0.12 L sour cream
• 0.06 L White wine
• broth or water (nach Bedarf)
• 1 EL Dijon mustard
• Lemon zest (grated) (nach Bedarf)
• Eggs (hard boiled) (nach Bedarf)
• puff pastry tartlets (nach Bedarf)
• Sugar snap peas (nach Bedarf)
• butter (for tossing) (nach Bedarf)

Instructions

1. Pound four roast beef steaks (150–180 g each), score the edges, season with salt and pepper, and dust one side with flour.
2. In 40 g hot fat, quickly brown on both sides, then remove from the pan.
3. Finely dice one onion and braise it in the remaining fat together with 40 g butter until translucent.
4. Finely chop three cleaned mushrooms, four capers, two pickled gherkins, and some parsley, add to the pan, and brown lightly.
5. Dust with one teaspoon of flour, add 0.125 l sour cream, 0.0625 l white wine, and broth or water as needed, and reduce to a creamy sauce.
6. Stir in one tablespoon Dijon mustard and some grated lemon zest, then braise the roast beef steaks in the sauce until tender.
7. Remove the meat and arrange on a plate, pour the sauce over it, and sprinkle with finely chopped hard-boiled eggs and parsley.
8. Garnish with small puff pastry shells filled with sugar peas sautéed in butter.
9. Serve with steamed rice or sautéed potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.