Beef 45 Where Tender Cuts meet Juniper

At the fine dining restaurant Beef 45 inside Hotel Palace on Budapester Straße in Berlin-Charlottenburg, Charolais beef filets and American flank steak are cooked sous vide. Just a few steps from the House of Gin, then through a hallway complete with spacy lighting, you walk straight into what is a temple of the world’s most tender cuts of beef.

Black walls, shiny stone floors, with just enough space for six tables. The menu at Beef 45 is deliberately kept small. Three starters, three mains: Apart from the lobster that accompanies the starter of raw marinated flank steak, meat is king.

The flank steak is one of the “big three” in the mains, next to Charolais beef and Simmental calf cheeks. All of which can be ordered in one of two portion sizes: 150 to 220 or 220 to 330 grams. Matched to dips and salad. The Charolais beef filet is served with a hollandaise laced with juniper, a bouquet of lettuce, and a spicy green spelt salad.

First, the beef at Beef 45 is marinated for 24 hours before moving on to the main event: sous vide. This cooking technique involves vacuum sealing the beef and then cooking it in a temperature controlled water bath. While you won’t get those roasted flavours we all love, it opens up a whole new world of meat.

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Manuela Blisse

Author Berlin