CookEat Recipe
Sirloin Cutlets with Tarragon Sauce
Minced sirloin and marrow cutlets pan-fried over a sherry and tarragon demi-glace.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one and a half gills of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Finely chop the one and a half pounds lean raw sirloin together with the four ounces fresh raw beef marrow. Wash and finely chop the three parsley branches, one chervil branch and half a garlic clove. Mix these into the meat with the half gill cream, separate one teaspoon salt, three saltspoons white pepper and one saltspoon grated nutmeg until thoroughly combined.
Step 6
Divide the mixture into six equal portions. Roll lightly in fresh breadcrumbs and shape into smooth cutlets. Heat the separate one tablespoon butter in a frying pan, arrange the cutlets side by side without crowding and fry gently for about eight minutes on each side, continuing until every minced-meat centre reaches at least 160°F. Transfer with clean utensils to a clean warm dish.
Step 7
While the cutlets cook, put all the loosened one-and-a-half-gill demi-glace portion into a small saucepan with the separate two tablespoons sherry and the washed leaves from the two tarragon branches. Mix gently and boil slowly for ten minutes. Pour the complete hot tarragon sauce onto a hot dish, arrange the six cutlets in a crown over it and serve promptly.
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