Channel: Howto & Style
Uploaded: July 25, 2008 at 7:26 am
Author: deutschewelleenglish
Length: 05:23
Rating: 5.00
Views: 1669
This recipe is a specialty in the city of Düsseldorf.Serves 44 sirloin steaks, around 180 grams each300 large Spanish onions100 grams coarse mustard500 grams mixed garden vegetables500 grams waxy potatoes400 grams butter2 egg yolks50 ml white winechiveslemonWorcester saucepepper, salt, caraway seeds, sugaroilHollandaise SauceClarify 350 gram butter over low heatCombine two egg yolks and white wine over low heat and whisk until creamyGradually add the butter and continue to beat with whisk until emulsifiedAdd salt, lemon and Worcester sauce to tasteFried potatoesBoil potatoes, then peel and cut into thick slicesFry in oil until goldenAdd salt, pepper, and caraway seeds to tasteAdd 20 gram butter and finely chopped chives as garnishVegetablesWash and chop vegetablesBlanch in salt waterRemove enough blanching water to melt 30 gram butterGlaze the vegetables in the melted butterAdd salt and sugar to tasteMustard onionsPeel and slice onionsSaute in oil until translucentAdd mustard and sauté brieflyAdd salt, pepper and sugar to tasteGrilled BeefSprinkle steaks with pepperSaute on both sides Place steaks in a baking dish and top with mustard onionsBake for 10 minutes at 160°CTop with Hollandaise saucePlace under grill until lightly brownedServe the beef with mustard onion crust with potatoes and vegetables.The Tante Anna Wine Shop and the Japanese hairstylist Aeko Nagasawa wish you enjoyable cooking and Bon Appetit!