Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month December 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!

In December 2012 René Herzog – head chef of the restaurants Kronprinz Rudolph and Wiener Wirtschaft – presents a recipe from the restaurant Kronprinz Rudolph, which happens to be ideal for both Christmas and New Year’s Eve. By the way, you can enjoy this tasty roast beef on December 24, 2012 as part of our Christmas menu!

Medium fried roast beef with rosemary potatoes and glazed zucchini with ginger

Ingredients for 4 servings:

700 g whole sirloin, fat trimmed
500 g potatoes (primarily waxy / hard-boiling)
1 green zucchini
1 yellow zucchini
1 small piece of ginger
1 bunch of rosemary
50 g butter
olive oil
pepper, coarsely ground
oil for frying


Roast beef: Season the roast with salt and pepper and spread mustard on it. In a hot pan, sear the roast on all sides, then bake for approx. 40 min. in an oven preheated to 160° C (320° F).

Tip 1: So that the roast beef is truly baked, the use of a roasting thermometer is recommended. The core temperature of the meat should in this case not exceed 62° C (approx. 145° F) so that the roast beef becomes wonderfully tender and medium rare!

Rosemary potatoes: Boil potatoes in salt water, then peel them. Heat butter, add potatoes, rosemary and salt, and toss well.

Glazed zucchini with ginger: Slice zucchini, peel ginger and likewise thinly slice. Fry zucchini and ginger slices in a mixture of olive oil and butter and salt to taste. It is possible to omit the ginger for those who dislike it.

Prepare zucchini with ginger with the rosemary potatoes and roast beef, thinly sliced, as desired – as in our photo, for example.

This dish can be easily prepared and is thus ideal for your Christmas dinner!

Tip 2: Do you have any leftover roast beef? Great! It also tastes delicious cold and very thinly sliced, with rémoulade sauce and scones, for example – ideal for your New Year’s Eve buffet!

We wish you much success, a merry Christmas and a happy New Year!


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