Preparation according to Mr Benz: Chateaubriand is a real treat and your guests are sure to be impressed! Brown the beef fillet briefly all over on the highest heat (approximately 1 minute per side). Season the meat with salt and pepper and slow-cook it in the oven at 80°C. I recommend serving Chateaubriand medium rare (or according to the wishes of your guests). Serving suggestion: French fries or rosemary potatoes with vegetables and a Béarnaise sauce.
Preparation according to Mr Benz: Mmm, I'd love to stop by if you're cooking tartare. I recommend using beef rump or beef fillet for a beef tartare. If you're cooking fish, go for fresh tuna or salmon. The easiest thing is to let your butcher cut up the meat or fish. For a classic beef tartare, season the meat with salt, pepper and cayenne pepper, and mix it with capers and lemon juice. Instead of toast bread, you can also use olive bread or a baguette. Quantity per person / main course:
Preparation according to Mr Benz: A roast is always a great idea! For four people you will need 800 to 1'000 g of roastbeef (e.g. shoulder, loin, eye of round). Season the meat with salt and pepper or as desired. Sear the beef shoulder on high heat. Then add the vegetables (onions, bay leaf, carrots) and cover with red wine. Braise the roast for two hours on low heat. In the meantime, you can prepare the accompaniments (vegetables, pasta, potato gratin, etc.). Then remove the cooked vegetables so that just the meat and sauce remain. I recommend slicing the roast and leaving it to steep in the red wine sauce for 30 minutes prior to serving (heat 5/9).
Are goulash and ragout the same thing?
The only thing that separates a ragout from a goulash is the way in which it is prepared. For a classic ragout, you will need approximately 150 g of lean beef per person. I first recommend searing the beef over high heat, seasoning it well and covering it with red or white wine. Red wine is best for a Hungarian goulash, whereas white wine is perfect for Zürcher Geschnetzeltes (strips of veal in a creamy sauce). Cover and leave the meat to braise in the sauce for at least an hour over low heat. The longer the meat can steep in the sauce, the more intense the flavour.
Ragout or goulash can also be prepared with veal or pork. If you're making a Hungarian goulash, add paprika and onions, and finish the dish off with a dollop of cream, as desired.