The Alpin Resort Sacher Has Taste

The "Österreich hat Geschmack" team travelled to Seefeld in Tyrol, high above Innsbruck, where Dkfm. Elisabeth Gürtler had invited them to a tasteful experience at DER MAX – the restaurant at the Alpin Resort Sacher – and at SALON FERDINAND.

Elias Walser, Managing Director of the Seefeld Tourist Board, knows exactly which places in Seefeld are worth a visit and which experiences should on no account be missed during a stay in the Olympiaregion Seefeld. The greatest distinguishing feature of the Seefeld sun plateau is its location at 1,200 metres above sea level and its short distance to Innsbruck, the capital of Tyrol, and to Garmisch.

Together with head chef Benedict Jakob, the team then visited the Zottlhof and the Joslhof – our two largest regional food suppliers around Seefeld. The rump of the free-range Highland cattle raised there was later turned by our head chef into a delicious treat for the palate, served with nettle potato cakes, carrot, broad beans and wild herb salad.

The "Österreich hat Geschmack" team can now report from its own experience: the Hotel Alpin Resort Sacher Seefeld 5* Superior quite clearly has taste.

And now for the original recipe by head chef Benedict Jakob

Rump of Tyrolean Highland beef, served with nettle potato cakes | carrot | broad beans | wild herb salad

Rump of Tyrolean Highland beef

Serves 4, one piece of approx. 800 grams

Cut the beef rump into a nice strip and place it on rosemary and thyme.

Set the oven to 70 °C fan and cook the meat slowly to a core temperature of 54 °C. Cooking time: approx. 2 hours.

As soon as the meat has reached this temperature, sear it nicely on the outside and baste it with the rosemary and thyme and a knob of butter (basting = spooning the meat's own juices over it during cooking). Let the meat rest for another 2 minutes, then cut it into fine slices against the grain.

Nettle potato cakes

Ingredients:

• 500 grams potatoes
• 1 egg yolk
• 1 large bunch of nettles
• Starch and flour, depending on the texture of the potatoes
• Salt, pepper, nutmeg

Preparation:

Pre-cook the potatoes in their skins in the oven at 160 °C for 1 hour. Peel off the skins and press the potatoes through a potato ricer. Blanch the nettles, rinse them in cold water and purée them finely.

Then mix all the ingredients together to form a green potato dough. The dough should no longer stick to your fingers when touched. Roll it into a cylinder and chill for half an hour. To serve, cut into slices and fry lightly on both sides.

Carrot purée

Ingredients:

• 1 bunch of carrots
• 2 onions
• A small dash of white wine
• 200 ml vegetable stock
• 200 ml milk or cream

Preparation:

Chop the onions and carrots. Sweat them in a little oil without letting them colour.

First deglaze with the white wine and let it reduce gently.

Once the white wine has reduced, add the vegetable stock and milk and simmer until soft.

Purée the softly cooked carrots finely, ideally in a Thermomix or blender.

Creamy broad bean sauce

• 200 ml prepared roasting jus
• 50 ml cream
• A handful of fresh broad beans

Preparation:

Combine the jus and cream and bring to the boil once.

Press the broad beans out of their pods. If the beans are still green, the fine skin can be eaten as well. If the skin is already brown or black, it must be removed.

Bring the broad beans to the boil once in the sauce, then serve.

If fresh broad beans are not available, dried beans must be soaked overnight. They are then cooked until completely soft, and finally the skins must be removed.

Wishing you every success and a delicious appetite,

Benedict Jakob
Head Chef at the Alpin Resort Sacher