Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month January 2012

For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

For January 2012 – recipe by Johannes Reiser – Chef in the Restaurant “Das Schick”:

Fillet of beef “ALMO Almenland Almochse”
on estofado of Viennese snails and olives in Rioja
with roulade of bread sauce with horseradish in the cabbage leaf

Ingredients for 4 persons:

4 fillet steaks, 160 g or more each,
as desired

12 Viennese snails from Gugumuck
10 black olives, pitted
4 shallots, peeled
4 cabbage leaves
2 white rolls, with crusts removed
horseradish, grated
some fresh thyme
2 eggs
salt, pepper, nutmeg
some meat glace
1/4 l Rioja wine
some beef broth
olive oil
sherry vinegar


Roulade of bread sauce with horseradish in the cabbage leaf: Wash cabbage leaves and briefly blanch them in salt water. Quench cabbage leaves in cold water. Dry leaves, then cut them for rolling, removing the stem.
Dice white rolls with crusts removed. Lightly sweat approx. 2-3 tbsp. horseradish in butter and deglaze with a bit of beef broth. Pour horseradish over the breadcrumbs. Add eggs, mix well and allow mixture to infuse. Add salt, pepper and a bit of nutmeg to taste. Spread mixture evenly onto cabbage leaves. Fold edges upward and roll.
Wrap in plastic wrap and steam for 15 minutes.

Estofado: Cut shallots into 4 slices and sweat in olive oil. Briefly fry olives and snails in the shallots and olive oil and add salt, pepper and thyme. Quench with sherry vinegar. Infuse with Rioja and meat extract. Boil thoroughly.

Fillets: Season and fry, as desired.

Arrange appetizingly – as in our photo for instance – and enjoy…

Have fun cooking and bon appétit!

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