Steaks Esterhazy
Elevate your next dinner with the exquisite flavors of Steaks Esterhazy, a classic Hungarian-inspired dish featuring tender beef steaks smothered in a luxurious creamy vegetable sauce. Perfectly seared sirloin or tenderloin steaks are paired with a medley of julienned carrots, parsnips, celery, and onions, simmered in a white wine and beef broth base for layers of rich, savory flavor. A luscious blend of sour cream, Dijon mustard, and lemon juice brings the sauce to life, adding a tangy, silky finish. This hearty yet elegant recipe is ideal for special occasions or cozy family dinners, and pairs beautifully with buttered noodles or creamy mashed potatoes. Showcase the vibrant garnish of fresh parsley for an irresistible presentation. Ready in under an hour, Steaks Esterhazy is sure to become a beloved star in your culinary repertoire.
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Recipe Information
Ingredients
- 4 pieces beef steaks (sirloin or tenderloin)
- 1 medium onion, finely chopped
- 1 carrot, julienned
- 1 parsnip, julienned
- 1 celery stalk, julienned
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 1 cup beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons oil (for searing)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef steaks dry with a paper towel, then season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the oil. Sear the steaks for 2-3 minutes on each side until browned but not fully cooked through. Remove the steaks from the skillet and set aside on a plate.
In the same skillet, melt the butter over medium heat. Add the chopped onion, julienned carrot, parsnip, and celery. Cook for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and mix well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the skillet by adding the white wine, stirring to scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for 2-3 minutes.
Pour in the beef broth and bring the mixture to a gentle simmer. Return the steaks to the skillet and cook for 8-10 minutes, flipping once, until the steaks are cooked to your desired level of doneness.
In a small bowl, whisk together the sour cream, Dijon mustard, and lemon juice. Gradually stir this mixture into the skillet, ensuring it blends smoothly with the sauce. Simmer for another 2-3 minutes, but do not let the sauce boil.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the Steaks Esterhazy hot, topped with the creamy vegetable sauce, and garnish with fresh chopped parsley. Pair with buttered noodles, mashed potatoes, or steamed vegetables, if desired.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.0 g | 337% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4389 mg | 191% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 33.9 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 570 mg | 44% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
