Categories: Beef, German 
      Yield: 6 servings 
  
     10    White peppercorns                        -sauteing 
      1    Bay leaf                            7 oz Slices of sirloin 
      1 md Carrot, peeled and julienned        1 md White onion, peeled and 
           -into thin strips                        -finely chopped 
      1    Yellow turnip, peeled and         1/3 c  Cognac 
           -julienned (about 2 cups)         1/2 c  Heavy cream 
      1 md Celery root (celeriac),             1 c  Brown beef stock 
           -julienned                               Juice of 1 lemon 
      1 c  Clarified butter for                1 tb Butter 
  
  salt and freshly ground white pepper to taste sour cream (optional for 
  garnishing) 
   
  1.  Bring 4 cups of water to a boil.  Add the peppercorns and bay leaf. 
  Briefly and separately blanch the carrot, turnip, and celery root. Refresh 
  the vegetables in ice water and set aside. Reserve the vegetable stock 
  resulting from the blanching and reduce to 1/3 cup. Remove the bay leaf and 
  peppercorns. 
   
  2.  Heat 2/3 cup clarified butter in a skillet and saute the sirloin over 
  medium-high heat until brown outside and medium-rare inside.  Keep warm on 
  a covered plate. 
   
  3.  Degrease the pan.  Heat 1/3 cup clarified butter and saute the onion 
  over medium heat until golden.  Add the cognac and reduce 3 to 5 minutes. 
  Add the vegetable stock and again reduce 4 to 5 minutes over medium-high 
  heat.  Add the cream, lower the heat to medium, and reduce by half. 
   
  4.  Add the beef stock and once more reduce by half.  Add the lemon juice 
  and any meat juices from the covered plate.  Drain the vegetables and stir 
  them into the sauce.  Swirl in the butter and season with salt and pepper 
  to taste. 
   
  5.  Place the meat on plates, topped with the sauce. The sirloin may be 
  garnished with a swirled piping of sour cream, pressed through a pastry 
  bag. 
   
  Serves 6. 
   
  From:  VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas 
  Kisler.  ISBN 0-385-27999-X.  Doubleday, New York. 1987 Posted by: Karin 
  Brewer, Cooking Echo, 8/92