Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month September 2016

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 September 2016 – recipe by Felix Albiez – new chef of the decorated Restaurant “Das Schick”:

Beef Tatar
shallots . pimientos . marrow . brown bread chips

Ingredients for 4 servings:

480 g beef tenderloin
Pepper (black)
240 g onions
4 tbsp. capers
4 pickled gherkins
4 g parsley
4 tbsp. Worcester sauce
2 tbsp. hot ketchup
8 tsp. mustard (spicy)
8 tsp. tomato paste
8 tbsp. olive oil
8 cl cognac
2 egg yolks
brown bread
sea salt flakes (Maldon brand)
chervil’4 marrowbones, cut in half or sliced
150 g pimientos
100 g shallots


For the beef tartare, remove the “chain” and the “silverskin.” (The “chain” is the fatty part of the meat at the bottom of the tenderloin, and the “silverskin” is the tough piece of gristle covering more than half of the top part of the tenderloin.) Cut the tenderloin into small cubes. Remove the marrow from the bones, cut it into small slices and soak the slices in water. Peel the shallots, slice them in half, then slowly stew in olive oil, together with thyme and half a clove of garlic, until soft.

Fold the finely diced beef together with salt, pepper, diced onion, chopped capers, parsley, Worcester sauce, spicy mustard, tomato paste, egg yolks and cognac. Season to taste.

Briefly sauté beef marrow slices in a pan on both sides, then season with salt and pepper.

Cut brown bread into thin slices, sauté in butter and place bone marrow on top.

Briefly sauté pimientos in hot olive oil and sprinkle with sea salt flakes.

Arrange for serving:
Fill the hollowed-out bones with beef tartare, arrange brown bread slices, shallots and pimientos and garnish with chervil (see photo) – and enjoy…

We wish you lots of fun cooking… bon appétit!



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