Boeuf Bourgui-Gnonn

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