Selection of Styrian Beef
Ingredients
- Styrian Beef Filet - Aged - 400 Grams
- Beef Consomme - 3/4 Liter
- Root Vegetables - 350 Grams
- Juniper Berries
- Peppercorns
- Bay Leaves
- Lovage
- Parsley
- Beef Shouler - 500 Grams
- Shoulder Tip - 500 Grams
- Chive Sauce
- Soup from Meat - 1/2 Liter
- Butter - 50 Grams
- Celery - 40 Grams
- Shallot - 80 Grams
- Creme Fraiche - 2 Tablespoons
- Chives - 1 Bunch
- Cold Butter - 30 Grams
- Salt and Pepper - to Taste
Instructions
Boil shoulder and shoulder tip in the traditional way with water, root vegetables and seasoning until soft. Use 750 ml of the soup from this to prepare the filet. The filet is placed in the hot soup to close the pores. Then remove soup far enough from the heat to allow the liquid to cool to 80 degrees C. Cover with aluminum foil and allow to stew for about 1 hour. At this temperature, the filet will always retain a nice, pink color. The shoulder tip should be prepared au gratin with Hollandaise sauce and served with the boiled shoulder and the filet stewed at a low temperature in hot chive sauce.
Chive sauce:
Sauté celery root and diced shallots in 50g of butter, top up with soup and allow to reduce for 15 minutes, then mix and pass through sieve.
Add crème fraîche, bring to a boil briefly, and mix with cold butter. Season with salt and pepper and add the finely chopped chives at the end - do not allow to boil again.
