Main · Vienna/Lower Austria
Rostbraten mit Schwammerln
Sirloin roast with a rich wild mushroom and cream sauce with a splash of Grüner Veltliner.
D DairyC Celery
Ingredients
- 4 sirloin steaks
- 400g mixed wild mushrooms
- 2 shallots, finely diced
- 200ml Grüner Veltliner or dry white wine
- 200ml double cream
- 2 tbsp butter
- fresh thyme to taste
Method
- Sear the steaks in butter to your liking. Rest.
- In the same pan, saute shallots and mushrooms until golden.
- Deglaze with wine and reduce by half. Add cream and thyme, simmer until the sauce coats the spoon.
- Pour over the steaks and serve with buttered tagliatelle or Semmelknödel.