Join me and Chef Maria Schneider at the oldest restaurant in Vienna, Austria for this mouth-watering, classic dish.
1 pound boneless beef sirloin, marinated overnight in olive oil, garlic, pepper and rosemary
1 onion, chopped
6 tablespoons butter, divided
2 cups beef stock
3 tablespoons tomato puree
1/2 cup red wine
1/2 teaspoon EACH salt and pepper
1/4 cup fresh tarragon leaves
2 sprigs fresh rosemary
Big splash of Cognac
Garnish: Par-boiled, peeled potatoes finished in a frying pan with butter and a little olive oil along with carrot strips and baby corn.
Marinate steak. Saute onions with 3 tablespoons butter in a small saucepan. Add beef stock along with tomato puree, wine and salt and pepper. Boil until reduced by half.
To prepare meat: Reserve marinade and trim any fat off meat. Place in plastic bag and pound flat. Fry in a skillet with a little of the marinade. Add tarragon, rosemary and butter. Cook about 5 minutes, turning once. Add beef stock and Cognac (watch out for flames! If your kitchen isn't appropriate for that, you can splash a bit of Cognac on the steak after it's been plated).
Cut steak into two pieces and place on two dinner plates. Add cooked potatoes. Strain gravy over the top. Garnish with other vegetables. Serves 2.