Ruscona - Shine

Ingredients:
- 1 kg beef sirloin
- 100 g bacon (sliced)
- 2 carrots (sliced)
- 2 parsnips (sliced)
- 1 small celery root (sliced)
- 2 onions (chopped)
- 5 black peppercorns
- 2 bay leaves
- 250 ml heavy cream
- 2 tablespoons of lemon juice
- 100 g cranberries (for compote)
- Sugar and butter (for compote)
- Salt and pepper to taste

Preparation of the meat:
1. Lard the beef sirloin with bacon slices using a larding needle. Season with salt and pepper.
2. In a large pot, sear the beef on all sides to a golden-brown. Remove and set aside.

Vegetables and roasting:
1. In the same pot, add a bit more oil and sauté onions, carrots, parsnips, and celery until they start to caramelize.
2. Return the beef to the pot, add peppercorns, bay leaves, and enough water to cover the meat. Bring to a boil, then cover and simmer on low heat for about 2 hours until the meat is tender.

Making the sauce:
1. Once the meat is cooked, remove it and strain the vegetables, keeping the liquid.
2. Blend the strained vegetables with a bit of cooking liquid to form a smooth sauce.
3. Return the sauce to the pot, add heavy cream and lemon juice, and simmer until it thickens. Season with salt and pepper to taste.

Cranberry compote:
1. In a small saucepan, combine cranberries with a splash of water, sugar, and a knob of butter.
2. Cook over medium heat until the cranberries burst and the compote thickens.

Serving:
1. Slice the beef and arrange on a plate.
2. Pour the creamy sauce over the beef and serve with bread dumplings and cranberry compote.