Simmental beef recipe: cooking a distinctive breed
Simmental beef recipe: cooking a distinctive breed
An old customer told me about his ordeal: he had found Simmental beef at his butcher, cooked it the way he cooks everything else, and found it «correct, no more.» The problem wasn’t the meat. It’s a breed that doesn’t treat itself like any other. Here it is Recipe for Simmental beef as we practice it in service, with the three or four details that swing the outcome.
A breed from the Swiss Alps
The Simmental takes its name from the Simme Valley in the Oberland bernois. Selected for centuries for its milk as well as its meat, it has spread throughout continental Europe, including into the Rhine Plain and the Vosges valleys, where it is now well established.
This dual vocation explains its particularity: dense meat with a tight grain, less spectacularly peppery than an Angus, but with a deep aromatic flavor and that slightly sweet finish that I have not found in any other breed. It is a meat of more than just delicious taste.
Step 1 — Choose the right piece
On a Simmental, I recommend the tenderloin or the loin instead of the fillet. The density of the breed is expressed in the pieces that have been worked a little; on the fillet, it is partially trimmed.
Ask for a thickness of at least three centimeters. A thin slice cooked before having had time to develop anything, and you will lose precisely what you paid more for.
L’Épicurien does not serve aged meat.
Step 2 — Temper, really
This is the step that almost everyone skips. Take the meat out of the refrigerator at least forty minutes before cooking it; an hour for a thick piece.
Cold meat with a core requires cooking to be extended to reach the center; during this time the outside dries out. On a dense breed like the Simmental, the difference becomes quite noticeable: gray edges, cold center. Then dry the surface with absorbent paper — the moisture prevents the crust from forming.
Step 3 — Assert yourself strongly, then keep quiet
Cast iron pan or oven, very hot, barely greased. Place the pan on the stove and do not touch it again. No back and forth, no fork: the crust forms because the contact is continuous.
Maillard’s reaction does the trick — browning, toasted aromas, a hint of hazelnut. Turn it over once, take hold of the other side, then lower the heat to finish gently if the dish is thick.
Recommended cooking method: bleeding. Done to the maximum point. The Simmental is not very good at being overcooked; its density quickly turns to firmness.
Step 4 — Rest, non-negotiable
Remove the meat, place it on a wire rack or a warm plate, cover without squeezing, and wait. Calculate half the cooking time, minimum three minutes.
During cooking, the heat has driven the juices towards the center. Rest allows them to redistribute throughout the room. Cut immediately and you’re ready to serve your meat on a plate.
The finishing Guérande salt It appears at that moment, in its entirety, and nothing else. No sauce: on this race, it would mask exactly what makes it interesting.
What you won't reproduce at home
I say it without hesitation: the essential is played out before the cooking begins. A well-bred beast, impeccable cuts. Our Halal certification requires us to trace each batch, which gives us a level of knowledge about our meat that a retail purchase rarely provides. At home, choose your oils, salts and condiments according to the desired seasoning, without masking the taste of the meat.
Is the Simmental more tender than the Angus?
No. Angus is more tender, Simmental is more flavorful. These are two different pleasures, not a ranking.
Do you serve aged meat?
No. L’Épicurien does not serve aged meat.
Where to try it in Strasbourg?
At 9 rue de Berne, near Gutenberg Square. It is open all year round.
Try it at home: marinate, season, rest. Three simple steps, no special equipment required, and an unknown meat that deserves to be tried. And on the evening when you want to compare it to ours, book your table.
Warning: The information in this article is provided for informational purposes and is based on referenced culinary traditions. It does not replace personalized medical or nutritional advice. In case of allergies or specific dietary restrictions, consult a healthcare professional before consumption.
