»feine adressen – finest« – RTZ 3 20

finest gourmet | 35 b
Tafelspitz by Simon Schlachter
Ingredients for 4 persons:
Boiled Veal
1,5 kg Topside
2 tsp clarified butter
2 cloves of garlic
1 sprig thyme and rosemary
10 g Melange Noire pepper
sea salt
Tomatoes
3 ripe beef tomatoes
50 g Condimento Bianco
30 g olive oil
20 g sugar
5 g salt
Shimeji
150 g Shimeji
25 g butter
1 clove of garlic
salt, lemon pepper
Horseradish cream
150 g cream cheese
50 g crème fraîche
1 lime (juice & abrasion)
35 g horseradish, grated
1 pinch salt
1 squirt Smoked Tabasco
Preparation:
Boiled Veal(Tafelspitz)
For the Tafelspitz, remove the fat from the meat with a sharp knife. Then place
the meat together with the remaining ingredients in a foil bag and vacuum.
Cook the bag in a Sous Vide bath for 24 hours at 56.5°C (alternatively in a
pot with water at 58°C in the oven).
It is not possible to overcook the meat as it is kept at the same temperature.
After 24 hours, remove the meat from the bag, season with sea salt and fry it
all around in a pan with some clarified butter. Cut into thin slices.
Tomatoes
Cut the tomatoes into slices. Mix white wine vinegar, salt, sugar, olive oil and a
small sip of water in a bowl and add the slices of tomato.
Leave to stand.
Shimeji
Cut the mushrooms into not too small pieces. Halve the garlic cloves. Fry them
together in a pan with butter until they are golden brown. Add salt and lemon
pepper. Leave to stand for about 5 minutes.
Horseradish cream
Mix all ingredients in a food processor for about 1 minute, then leave to stand
for 10 minutes. Pass through a sieve to remove the horseradish pieces.
To Serve
Garnish with frisée, flowers and some toasted bread chips.
Pour freshly grated horseradish over the dish.
© Foto: ANDRE SCHÖNHERR
Since 2017, Simon Schlachter has been the
head chef at the family owned Burghotel
Falkenstein. This year, the 28-year-old was
awarded a Michelin star for the restaurant Pavo.