Ingredients
2 1/2 to 3 1/2 pounds top sirloin
5 Tablespoons salted butter
1/4 cup Cognac or good Brandy
2 teaspoons finely chopped garlic
2 teaspoons tomato paste
1 teaspoon meat glaze
4 teaspoons potato flour
2 cups chicken tock
1/2 cup red burgandy wine
1/4 cup madiera wine
1/4 cup dry sherry
2 teaspoons currant jelly
Freshly Cracked pepper
Garnish
6 oz lean salt pork
12 baby white onions
3 tablespoons salted butter
1 tablespoon grandulated sugae
salt
freshly cracked black pepper
6 oz firm white mushrooms
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
Preparation
Preheat oven to 375. Trim all the fat and sinew away from the beef. Cut beef into 1 1/2 inch cubes. Heat 3 tablespoons butter in a heavy casserole over high heat. Brown the pieces of beef, a few at a time, quickly on all sides. When all have been browned, put all the meat back in the casserole. In a seperate little pan, heat the brandy, ignite, and pour it over the meat. Remover the meat, using a slotted spoon so that the juices stay. Melt 2 tablespoons butter in the casserole and add the garlic. Off the heat, stir in tomato paste, meat glaze, and potato flour
