Restaurant Alpenblick, Adelboden

16 GaultMillau points | 1 Michelin star

Roasted beef shank steak

Roasted beef shank steak on fregola sarda and egg sponge by Björn Inniger from Restaurant Alpenblick in Adelboden.  

Recipe for 4 people

- 1 kg beef rump, cut into 4 even steaks
- 200 g fregola sarda
- 80 g green zucchetti
- 100 g chanterelles
- 80 g cherry tomatoes
- 2 tablespoons spring onion greens
- 2 dl chicken broth
- 2 tablespoons parmesan, grated
- 30 g butter cubes

Preparation
Cook Fregola Sarda in salted water al dente. Strain and rinse with cold water. Wash zucchetti and chanterelle and cut into suitable cubes. Sauté in olive oil, season with salt and pepper. Quarter the cherry tomatoes and finely chop the spring onion greens.

Remove beef shank steak from refrigerator at least 30 minutes in advance. Fry hot on both sides in a Teflon pan with olive oil. After frying, season with salt and pepper and let stand for a moment.  

Bring the cooked fregola to the boil together with the chicken stock, egg sponges and zucchetti and reduce slightly until the whole becomes creamy. Add cherry tomatoes, spring onion greens, Parmesan cheese and butter cubes and stir slowly over low heat. Season to taste with salt and pepper. If desired, add some lemon zest, lemon juice and chili.

Enjoy your meal!

The Restaurant Alpenblick in Adelboden serves the Lagrein Alto Adige DOC from Elena Walch to go with the roasted beef steak on fregola sarda and egg sponges.

Our tasting note

The Lagrein has an intensive, concentrated garnet-red colour. The multi-faceted bouquet seduces the drinker with subtle herbal aromas, wild berries and sweet cherry in the background. It has distinctive tannins, smooth richness, a playful, rustic elegance and a youthful freshness as well as a juicy, long finish.

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