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About ½ cup clarified butter for sautéing
6 (7-ounce) slices of sirloin (beef)
6 tablespoons finely diced smoked ham (bacon)
1 white onion, peeled and finely chopped
½ cup finely diced mushrooms
1/3 cup dry white wine
1 bay leaf
½ cup heavy cream
¾ cup brown beef stock
1 tablespoon butter
1 teaspoon Dijon Mustard
½ bunch parsley, finely chopped
1 tablespoon capers, drained
salt and freshly ground white pepper to taste
sour cream (optional, for a garnish)
Heat 1/3 cup clarified butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare-inside. Remove and set aside on a covered plate. Degrease the skillet by wiping it out with a paper towel, add 2 tablespoons clarified butter, and sauté the smoked ham 2 to 3 minutes over medium-high heat. Add onions and sauté until golden. Add the mushrooms and sauté 4 to 5 minutes.
Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency. Swirl in the butter and whisk in the mustard- Do not allow the sauce to boil again or the mustard will have a bitter taste. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf. Place the meat on 6 warm plates, topped with the sauce. The dish may be garnished with sour cream piped through a pastry bag.
(photo: Kobako / 2005 / Creative Commons)
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