Warm Carpaccio From the Alpine Ox with Spice Leaves

For the spice leaves:

Mix together 1 part each of potatoes, room-warm butter and plain flour. Make a herb mixture of coriander, cumin, curry, peppercorns, mustard seeds and salt and season the quantity with it according to personal preference. Rest the mixture for at least 3 hours. Brush very thinly on a parchment paper and bake at 180 degrees until golden brown (takes about 1 minute).

For the caramelized shallots:

Quarter the peeled shallots, saute in butter with thyme and bay spice until golden. Sprinkle with granulated sugar, caramelize and extinguish with a splash of white wine vinegar. Season vigorously with salt and freshly ground pepper.

Cut meat into 4 slices and carefully pound thin between two sheets of clear plastic wrap. Salt, season with pepper and sprinkle with chopped herbs. Sear in olive oil on one side, then turn to the other side only briefly and remove on the spot. Brush the seared side with the beef sauce.

Top the meat with the caramelized shallots, warmed peppers, marinated tomatoes and mustard pickles, cover with the spice leaves. Finally, sprinkle with chervil.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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