Beef Sirloin, Danny Kaye

Name: Beef Sirloin, Danny Kaye (Entrecôte double de boeuf, Danny Kaye)
Cuisine: Swiss
Ingredients: 675 g (1½ lb) beef sirloin steak in one piece, boned and well trimmed of fat; 30 ml (2 tbsp) black peppercorns, crushed; 15 ml (1 tbsp) red wine vinegar; 5 ml (1 tsp) soya sauce; 5 ml (1 tsp) each of dropped shallot and finely cut chives; 2.5 ml (½ tsp) each of chopped tarragon, and finely cut parsley and garlic; 2.5 ml (½ tsp) each of chopped tarragon, and finely cut parsley and garlic; 2.5 ml (½ tsp) each of chopped tarragon, and finely cut parsley and garlic; 3 egg whites; salt and freshly ground pepper; salt and freshly ground pepper; watercress leaves to garnish

Entrecôte double de boeuf, Danny Kaye

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This recipe was first prepared for Danny Kaye, who is not only a world-famous actor, but is also an extremely good cook. Some of my happiest hours have been spent in his company.

Serve the almost raw beef slices with Meaux mustard or a mustard sauce handed separately.

Ingredients

675 g (1½ lb) beef sirloin steak in one piece, boned and well trimmed of fat
30 ml (

Europe
France
Switzerland
Main course

Method

Rub the sirloin with peppercorns and salt.
In a non-stick frying pan - or directly on a hot-plate - brown and seal the sirloin, about 2 minutes on each side.
Whisk together the vinegar, soya sauce, shallot chives, tarragon, parsley and garlic until thick. Season to taste.
Whisk egg whites until frothy, then add dressing and whisk again.