{"id":9103,"date":"2026-10-03T21:00:00","date_gmt":"2026-10-03T19:00:00","guid":{"rendered":"https:\/\/epicurien-restaurant.fr\/?p=9103"},"modified":"2026-10-14T13:22:29","modified_gmt":"2026-10-14T11:22:29","slug":"simmental-beef-recipe","status":"publish","type":"post","link":"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/","title":{"rendered":"Simmental beef recipe: cooking a distinctive breed"},"content":{"rendered":"<style>body.single-post.postid-9103 article h3.entry-title.eltdf-post-title{display:none!important}<\/style>\r\n\r\n\r\n<h1 class=\"entry-title epi-article-title wp-block-heading\"><span class=\"ez-toc-section\" id=\"Boeuf_Simmental_recette_cuire_une_race_a_part\"><\/span>Simmental beef recipe: cooking a distinctive breed<span class=\"ez-toc-section-end\"><\/span><\/h1>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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 \u00abcorrect, no more.\u00bb The problem wasn\u2019t the meat. It\u2019s a breed that doesn\u2019t treat itself like any other. Here it is <a href=\"https:\/\/epicurien-restaurant.fr\/en\/\">Recipe for Simmental beef<\/a> as we practice it in service, with the three or four details that swing the outcome.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-black ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Boeuf_Simmental_recette_cuire_une_race_a_part\" >Simmental beef recipe: cooking a distinctive breed<\/a><ul class='ez-toc-list-level-2' ><li class='ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Une_race_venue_des_Alpes_suisses\" >A breed from the Swiss Alps<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Etape_1_%E2%80%94_Choisir_la_bonne_piece\" >Step 1 \u2014 Choose the right piece<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Etape_2_%E2%80%94_Temperer_vraiment\" >Step 2 \u2014 Temper, really<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Etape_3_%E2%80%94_Saisir_fort_puis_se_taire\" >Step 3 \u2014 Assert yourself strongly, then keep quiet<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Etape_4_%E2%80%94_Le_repos_non_negociable\" >Step 4 \u2014 Rest, non-negotiable<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Ce_que_vous_ne_reproduirez_pas_chez_vous\" >What you won't reproduce at home<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Le_Simmental_est-il_plus_tendre_que_lAngus\" >Is the Simmental more tender than the Angus?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Proposez-vous_de_la_viande_maturee\" >Do you serve aged meat?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-simmental-recette\/#Ou_le_gouter_a_Strasbourg\" >Where to try it in Strasbourg?<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Une_race_venue_des_Alpes_suisses\"><\/span>A breed from the Swiss Alps<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-valeriya-1484516.jpg\" alt=\"Piece of beef in the oven\" class=\"wp-image-5538\" srcset=\"https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-valeriya-1484516.jpg 2560w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-valeriya-1484516-300x200.jpg 300w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-valeriya-1484516-1024x683.jpg 1024w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-valeriya-1484516-768x512.jpg 768w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-valeriya-1484516-1536x1024.jpg 1536w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Etape_1_%E2%80%94_Choisir_la_bonne_piece\"><\/span>Step 1 \u2014 Choose the right piece<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">L\u2019\u00c9picurien does not serve aged meat.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Etape_2_%E2%80%94_Temperer_vraiment\"><\/span>Step 2 \u2014 Temper, really<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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 \u2014 the moisture prevents the crust from forming.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Etape_3_%E2%80%94_Saisir_fort_puis_se_taire\"><\/span>Step 3 \u2014 Assert yourself strongly, then keep quiet<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Maillard\u2019s reaction does the trick \u2014 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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Recommended cooking method: bleeding. Done to the maximum point. The Simmental is not very good at being overcooked; its density quickly turns to firmness.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Etape_4_%E2%80%94_Le_repos_non_negociable\"><\/span>Step 4 \u2014 Rest, non-negotiable<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">During cooking, the heat has driven the juices towards the center. Rest allows them to redistribute throughout the room. Cut immediately and you\u2019re ready to serve your meat on a plate.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">The finishing <a href=\"https:\/\/www.inao.gouv.fr\/produit\/sel-de-guerande-ou-fleur-de-sel-de-guerande-21934\" target=\"_blank\" rel=\"noopener\">Gu\u00e9rande salt<\/a> It appears at that moment, in its entirety, and nothing else. No sauce: on this race, it would mask exactly what makes it interesting.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ce_que_vous_ne_reproduirez_pas_chez_vous\"><\/span>What you won't reproduce at home<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Le_Simmental_est-il_plus_tendre_que_lAngus\"><\/span>Is the Simmental more tender than the Angus?<span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">No. Angus is more tender, Simmental is more flavorful. These are two different pleasures, not a ranking.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Proposez-vous_de_la_viande_maturee\"><\/span>Do you serve aged meat?<span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">No. L\u2019\u00c9picurien does not serve aged meat.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ou_le_gouter_a_Strasbourg\"><\/span>Where to try it in Strasbourg?<span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">At 9 rue de Berne, near Gutenberg Square. It is open all year round.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">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, <a href=\"https:\/\/epicurien-restaurant.fr\/en\/reservation-restaurant-strasbourg\/\">book your table<\/a>.<\/p>\r\n\r\n\r\n\r\n<blockquote><strong>Warning:<\/strong> 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.<\/blockquote>","protected":false},"excerpt":{"rendered":"<p>B\u0153uf Simmental, recette et m\u00e9thode : choisir la pi\u00e8ce, la temp\u00e9rer, la saisir et la laisser reposer. Les conseils d&rsquo;un restaurateur strasbourgeois.<\/p>","protected":false},"author":2,"featured_media":6187,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[],"class_list":["post-9103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-a-strasbourg"],"_links":{"self":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts\/9103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/comments?post=9103"}],"version-history":[{"count":4,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts\/9103\/revisions"}],"predecessor-version":[{"id":9271,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts\/9103\/revisions\/9271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/media\/6187"}],"wp:attachment":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/media?parent=9103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/categories?post=9103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/tags?post=9103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}