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Today's guests at Alfons Schuhbeck's: Peter Inselkammer, spokesman for the Wiesnwirte and Thomas Zeilermeier, inner-city landlord of the Augustiner am Platzl. Potato salad: Boil the potatoes with their skins on. Sauté the onions in butter and deglaze with the vegetable stock, add mustard. Mix the peeled, lukewarm potatoes with the stock. Season with salt and pepper, add wine vinegar (red) and vegetable oil and fold everything in. Mix in the fresh garden cucumber. House-style beef tartare, Augustiner am Platzl: for 4 people Ingredients: 4 gherkins 4 shallots 2 sprigs of parsley (garnish) 700g beef tenderloin 4-6 tbsp Worcestershire sauce 2 tbsp capers Salt, ground white pepper, paprika, a few dashes of Tabasco 4 very fresh egg yolks Sunflower or rapeseed oil 8 slices of fresh farmhouse bread, e.g. farmhouse crust 4 anchovies (garnish) 4 portions of butter Preparation: Finely dice the gherkins. Peel the shallots, halve them lengthways and cut them into very fine cubes. Finely chop the capers. Remove the tendons from the beef tenderloin and put them in the meat grinder piece by piece. Put the ground beef in a bowl. Mix the tartare with all the ingredients, season to taste and add Tabasco and Worcestershire sauce if necessary. Add 4-6 tablespoons of sunflower oil and mix well. Place the 10cm ø mold ring in the middle of the plate and fill it with the tartare (approx. 180g/portion). Remove the ring, garnish with rolled up anchovy and fresh parsley. Sprinkle with freshly ground pepper. Put butter on the plate and serve with fresh farmhouse bread!