Swiss grassland beef fillet steak

Nice to know:  A beef club sandwich is a truly exciting variation of the classic club sandwich – and it has a few surprising stories and special features:

Origin – a sandwich with legendary status
The classic club sandwich appeared in the USA at the end of the 19th century, presumably in a New York gentlemen's club. It was originally made with turkey or chicken. The fact that it's often found today with tender roast beef or pastrami-like beef is a modern twist – and one of the most popular.

Why beef?

Beef is a perfect fit because it:

• has a more robust flavor and therefore doesn't get lost in the typical triple toast
• harmonizes with smoky and roasted aromas (toast, bacon, grill)
• can be ideally layered whether cooked pink, thinly sliced, or as pulled beef.

The “stack effect”: With a club sandwich, the height determines the experience. With beef, you get:

• different textures (crispy toast, juicy meat, crunchy lettuce)
• a more pronounced umami profile than the original
• even more flavor when you add mustard mayonnaise or a light pepper sauce

Fun fact: In some US steakhouses, the beef club sandwich is called a “mini-steak in sandwich form”—because the portion of meat is sometimes so large that you essentially have a whole steak between slices of toast.

Surf and turf is a dish that combines seafood ("surf") and red meat ("turf") on one plate—classically lobster, shrimp, or other seafood alongside beef, usually steak.

The origins of this dish lie in North America, particularly in the USA and Canada, and it became especially popular in the 1960s and 1970s. The combination symbolized luxury and affluence, as both high-quality beef and fresh seafood were traditionally considered expensive and exclusive ingredients.

Historical Background: In the USA, surf and turf emerged as a status symbol in upscale restaurants and hotels that wanted to offer their guests something special. The combination of land and sea produce was unusual at the time and considered innovative. The dish gained particular popularity in regions like California, where both fresh seafood and prime beef were readily available.

Culinary Significance: Surf and turf represents the fusion of two culinary worlds: the freshness and lightness of seafood and the hearty, robust flavor of red meat.
It is a symbol of opulent dining and is often served on special occasions.

Today, surf and turf can be found on the menus of upscale restaurants worldwide, with combinations varying depending on the region and the creativity of the chefs.

 

 

A classic - beef fillet stroganoff   Ingredients (for 4 people) For the stroganoff: 500 g beef fillet (original with the beef fillet tip) 250 g mushrooms (or other mushrooms of your choice) 2 medium-sized onions 2 cloves of garlic 1dl red wine 200 ml beef broth or demi gace 1 piece of red pepper 2 pieces of pickled gherkins 200 ml crème fraîche (sour cream) and some whipped cream 1 tbsp mustard and ketchup 2 tbsp paprika powder (sweet) 2 tbsp flour 2 tbsp butter 2 tbsp vegetable oil (e.g. sunflower oil) Salt and pepper For the pasta: 300 g pasta 1 tbsp salt For the garnish: Fresh parsley or chives, finely chopped   Preparation   Beef fillet: Take the beef fillet out of the fridge and allow to temper for about 30 minutes before preparation. Then cut into cubes or strips. Vegetables: Cut the onions into fine cubes, finely chop the garlic and cut the mushrooms and peppers into slices. Cook pasta: Bring a pot of water to the boil and add 1 tablespoon of salt. Add the egg noodles to the boiling water and cook until al dente. After cooking, drain and rinse briefly with cold water to prevent sticking. Keep warm. Fry beef fillet: Heat the vegetable oil and 1 tablespoon of butter in a pan. Add the beef fillet cubes or strips to the pan in portions (not all at once) and fry until lightly browned on all sides (approx. 2-3 minutes). Remove the fried cubes or strips from the pan and put them aside on a plate. Make sure not to fry the cubes or strips for too long, otherwise they will become tough. Fry vegetables: Sauté the onions until translucent. Add the garlic and sauté briefly. Add the mushrooms and peppers and sauté until well browned and soft. Prepare the sauce: Sprinkle the flour evenly over the vegetables and stir well to combine. This helps to bind the sauce. Stir in the paprika, mustard and ketchup and fry briefly. Slowly add the beef stock or demi glace and red wine, stirring constantly to avoid lumps. Mix everything well and bring to the boil. Reduce the heat and stir in the crème fraîche (sour cream) and whipped cream. Now add the pickled gherkins cut into strips. Simmer the sauce for about 5-10 minutes until it has thickened slightly. Season with salt and pepper to taste. Add the beef fillet back: Put the seared beef fillet strips back into the pan and heat briefly so that they remain tender. The sauce should now be nice and creamy. Serving: Divide the pasta between plates and generously arrange the beef stroganoff next to it. Garnish with freshly chopped parsley or chives.