Briefly fried Simmental boiled beef with wild blueberry chocolate sauce

Kurz gebratener Simmentaler Tafelspitz mit Wildheidelbeer-Schokoladen-Sauce

Ingredients for 2 to 4 people

  • 40g Idilio No 16 Trinchera
  • 400 g boiled beef (order in advance from the butcher; Pascal Wirth prefers Simmental beef)
  • 2 tablespoons rapeseed oil for frying (it's best to use HOLL rapeseed oil)
  • 0.5 dl red wine
  • Salt, pepper from the mill
  • 250 g wild blueberries for making fruit juice (at room temperature)
  • 50 g wild blueberries
  • 30g butter
  • 1 tsp lemon juice
  • 1 handful of roasted cocoa beans Idilio Porcelana


  1. Break the chocolate into pieces and melt it in a chrome bowl over a hot water bath.
  2. Cut the boiled beef into thin slices (approx. 0.5 cm; possibly already prepared by the butcher),
  3. Fry them in hot rapeseed oil on one side for 2 minutes, turn them over, continue frying briefly and
  4. Let it rest on a wooden surface for a few minutes.
  5. The flesh is then pink inside. It will bulge slightly on the fried side, which will later result in...
  6. To absorb the sauce. Now deglaze the frying residue in the pan with the red wine, season with salt and pepper and remove from the heat.
  7. To make the blueberry juice, strain the berries through a sieve. Reserve about half a cup for later. Add the remaining juice to the red wine in the pan, heat and melt the butter in it. Now add the melted chocolate and stir in the lemon juice, add the remaining blueberries and season to taste. Arrange the meat on plates and spread the sauce over it. Drizzle the remaining blueberry juice around the meat and decorate with the cocoa beans.
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