Stefan Herkner

Stefan Herkner

Stefan Herkner (35) aus Deutschland, absolvierte seine Ausbildung zum Koch im Maritim Sport & Golf Hotel Timmendorfer Strand. Bereits 2001 kochte Herr Herkner   in Zürich im Steigenberger „Bellerive au Lac“. Seit 2009 ist erfreut er die Gäste im Restaurant Bärengasse, wo er im Januar 2013 die Stelle des Küchenchefs übernahm.

Roastbeef

800 g beef entrecôte OJO DE AGUA
1 tbsp peanuts oil
2 Dashes salt
2 dashes white pepper
salt to taste with Fleur de Sel
a little olive oil

Au gratin potatoes

700 g potatoes
2 dl unskimmed milk
2 dl unskimmed cream
4 cl heavy white wine
2 dashes salt
2 dashes white pepper, grinded
1 dash nutmeg, grinded
40 gr cheese (Gruyère)
40 gr cheese (Sbrinz)
20 gr butter
5 gr garlic
10 gr butter

Chimichurri - Sauce

90 gr Chimichurri-spicemix
9 dl olive oil extra vergine
20 gr garlic, peeled
2,5 dl Aceto balsamico di Modena
2 dashes salt
1 dash white pepper, grindend
5 gr chilies

Roastbeef

Refine the unflavored roastbeef in the air-circulation-oven (80° C) until it reaches 40°C core Temp. Then take it out of the oven and keep it in a warm space. Before serving, shortly roast the meat on all sides with peanut-oil. Flavor with salt and pepper, immediately cut and serve it. Flavor with salt and pepper.

Potatoes au gratin

Cut the potatoes in slices (2 to 3 millimeters). Grate the cheese and hack the garlic. Rub the gratin dish with the butter and hacked garlic. Cook the milk and cream with white wine and add some salt, pepper and nutmeg. Add the potato slices, mix and cook it for 5 minutes (low heat). Take it off the oven and add half of the grated cheese. Put it in the gratin dish, sprinkle it with the rest of the cheese and garlic and drop some butter on it. Bake it for 50 minutes (170°C).

Chimichurri - Sauce

Scale all the ingredients and mix them well (do not blend it!). Flavor with salt and pepper.