For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

in July 2014 – recipe by Roman Rothmayer – new chef of the Restaurant “Das Schick”:

Medium fried roastbeef of veal & Bonito del Norte
capers . tomato salsa . lemon-oil

Ingredients for 4 servings:

approx. 500 g veal tenderloin
1 glass Bonito del Norte (approx. 400 g)
20 capers
5 tbsp. mayonnaise
5 tbsp. sour cream
1 tbsp. mustard
salt
pepper
1 lemon
4 large beefsteak tomatoes
ketchup
tomato paste
3 shallots or 1/2 onion
1 clove garlic
3 – 4 gelatin leaves
approx. 300 g cold-smoked tuna
lemon oil
some olive oil

Preparation:

Season veal with salt and pepper. Sauté for approximately 2 minutes on both sides. Afterwards, bake in the oven for approximately 4 minutes at 150°C.

Empty tuna (Bonito del Norte) into a sieve. Set to whole pieces aside and prepare a sauce from the remaining pieces as follows: Place tuna, mayonnaise, sour cream, the juice of one lemon, as well as mustard and eight capers in a mixing bowl and mix into a thick cream using a hand mixer. Season the cream. Soak gelatin leaves in cold water and briefly warm up until the mixture liquefies. Mix approximately half of the sauce with the gelatin, spread smoothly onto a baking sheet, and allow to cool. Set the rest of the cream aside to cool.

Tomato salsa: Blanch beefsteak tomatoes in boiling water for approximately 30 seconds. Quench in cold water, then remove skin, core, and dice into cubes. Sweat in a bit of olive oil with finely diced shallots or onions. Add 4 tablespoons of ketchup and 1 tablespoon of tomato paste, pour in approximately 1/8 l of water and boil down for a good five minutes. Afterwards, allow to cool for approximately 15 minutes in the refrigerator.

Cut cold-smoked tuna into thin slices (2 slices per portion).
Cut out tuna (Bonito del Norte) aspic on the baking sheet into round slices (approx. 2 slices per portion).
Cut veal into 12 to 16 thin slices.
Place tomato salsa as a mirror on the plate, put one slice of aspic on top of it, spread with the tuna cream, place veal on top of it, a second slice of aspic, and veal once again – stacking it into a small tower. Garnish with capers and herbs, and flavor with lemon oil – like in our photo.

We wish you much success!