Gastronomixs

Beef with apple and mustard

Andreas Caminada was born in Sagong, a town in the Swiss canton of Graubünden. He was trained at signinahotel in Laax and worked as a pastry chef, chef entremetier, and chef tournant in several restaurants and hotels in Switzerland and Austria. In 2003 he took over Schloss Schauenstein Restaurant Hotel located in a 12th-century castle in Switzerland. His style of cooking is influenced by his childhood in the mountains and valleys of Graubünden. His restaurant serves seasonal and locally produced fresh products and top-quality ingredients. Andreas believes that the success of Schauenstein is epitomized by the creation of dishes using simple ingredients and transforming these into exceptional meals. Caminada received the Gault Millau Discovery of the Year award in 2004 and was named Chef of the Year by Bertelsmann in 2008. Schloss Schauenstein has three Michelin stars, the first having been awarded in 2004, the second in 2007, and the third in 2010. He recently opened IGNIV restaurant at a five-star resort in Bad Ragaz, Switzerland.

Creation by Andreas Caminada, Schloss Schauenstein***, Fürstenau, Switzerland. 

Beef with apple and mustard

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Ingredients

200

ml.

freshly squeezed Granny Smith apple juice

2

g

agar agar

5

g

sugar

80

g

ox marrow, off the bone

 

 

fleur de sel

 

 

black pepper

1

kg

oxtail

2

 

peeled onions

2

 

peeled carrots

½

 

peeled celeriac

1

 

bay leaf

1

l

red wine

 

 

white peppercorns

300

ml.

veal jus

2

 

entrecôte steaks, each weighing 200g

 

 

fleur de sel

20

g

clarified butter

1

 

celeriac

50

g

butter

 

 

a little cream

 

 

salt and pepper

10

g

mustard grains

100

ml.

apple juice

 

 

shallot brunoise

1

 

Granny Smith apple, finely diced

 

 

chives, finely chopped

 

 

salt and pepper

 

 

olive oil

 

 

white balsamic vinegar

80

g

fillet of beef

 

 

fleur de sel and pepper

 

 

olive oil

Preparation method: apple gel
  • Stir together the apple juice, agar agar, and sugar.
  • Bring the mixture to the boil in a small saucepan.
  • Sweeten to taste with sugar and leave to cool.
  • Transfer to a blender bowl and blend to a fine gel.
  • Place the gel into a spray bottle.
  • Store in a cool place until needed.
Preparation method: ox marrow
  • Soak the marrow in cold water until all blood traces are dislodged.
  • Pat dry and steam at 60°C for about ten minutes.
  • Singe the marrow with a kitchen blowtorch.
  • Season with fleur de sel and black pepper.
Preparation method: braised oxtail
  • Roughly chop the vegetables and place in a large container with the spices and oxtail.
  • Add the red wine and marinate for at least two days.
  • Remove the oxtail and pat dry.
  • Remove the vegetables and set aside.
  • Bring the marinade to the boil and pass through a sieve.
  • Sear the oxtail in clarified butter on all sides until crisp.
  • Add the strained marinade and veal jus.
  • Cover and cook in an oven at 160°C for one and half hours.
  • Remove the oxtail from the sauce and separate into large slices.
  • Strain the sauce through a sieve and reduce a little.
  • Add the meat and continue to reduce until the meat is glazed.
Preparation method: beef entrecôte
  • Tightly bind the steaks with kitchen string.
  • Season with salt and pepper.
  • Sear well in hot butter.
  • Place in an oven preheated to 160°C and cook until the centre reaches 45°C.
  • Leave to rest briefly. Slice and sprinkle with fleur de sel.
Preparation method: celeriac purée
  • Peel and cube the celeriac.
  • Simmer gently in plenty of salted water until soft.
  • Pass through a sieve.
  • Place in blender bowl and blend with the butter and cream to a fine consistency.
  • Return to the saucepan and season to taste with salt and pepper.
Preparation method: mustard vinaigrette
  • Cook the mustard seeds in the apple juice until soft.
  • Pass the mixture through a sieve.
  • Add the shallot brunoise and diced apple.
  • Season to taste with salt, pepper, white balsamic vinegar, and olive oil.
Preparation method: marinated beef fillet
  • Thinly slice the beef and place between two sheets of cling film. Tap with a meat hammer until flattened.
  • Spread the olive oil over the meat and season with fleur de sel and freshly ground pepper.
Finishing and preparation:
  • Place the sliced entrecôte on a flat plate.
  • Place the celeriac purée in a piping bag and pipe a large dollop of purée onto the plate.
  • Make a hollow in the top of the purée and pour in a little apple balsamic vinegar.
  • Arrange the ox marrow, oxtail, and slices of marinated beef fillet on the plate.
  • Decorate with a slice of raw apple, some thin sticks of raw apple, and some chives.
  • Complete the garnish with the mustard vinaigrette.

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