Best 2 Danish Roast Beef Recipes

DANISH ROAST BEEF

Danish Roast Beef image

A recipe I found on Christian's Danish Recipes, which has 600 Danish recipes. This sounds very similar to what I do with roast beef. If you don't have black peppercorns, can sub ground black pepper. Posting for ZWT6. I know different cuts of meat are called different things in different countries

Provided by diner524

Categories Roast Beef

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

4 lbs beef blade roast (would recommend an eye of round)
4 garlic cloves (crushed)
1 tablespoon peppercorn (cracked)
1 teaspoon kosher salt

Steps:

Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375ºF over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400ºF (until browned). Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing.
NOTES : Cook time leaves roast extremely rare. We prefer ours medium - medium well so I cook ours a lot longer. I also then make a slurry of flour, water, salt and pepper and add to the drippings to make a gravy.

ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)

Roast Beef Open Faced Sandwich (Smørrebrød) image

ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread ('rugbrød') that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.

Provided by UmmBinat

Categories Low Cholesterol

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

Ingredients

thin sliced roast beef
butter
2 dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet lÃ¸g')

Steps:

Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet løg') open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.

Nutrition Facts : Calories 1174.8, Fat 15, SaturatedFat 2.8, Sodium 2993.8, Carbohydrate 219.1, Fiber 26.3, Sugar 17.5, Protein 38.6

### Tips - **Use a sharp knife to thinly slice the beef.** This will help ensure that the beef is tender and easy to chew. - **Don't overcrowd the pan when searing the beef.** This will prevent the beef from cooking evenly. - **Be sure to season the beef well with salt and pepper.** This will help to enhance the flavor of the beef. - **Cook the beef over medium-high heat.** This will help to create a nice sear on the outside of the beef while keeping the inside of the beef tender. - **Use a meat thermometer to check the internal temperature of the beef.** This will help to ensure that the beef is cooked to your desired doneness. - **Let the beef rest for 10-15 minutes before slicing and serving.** This will help to allow the juices to redistribute throughout the beef, making it more tender and flavorful. ### Conclusion Roasting a beef tenderloin is a great way to enjoy a delicious and flavorful meal. By following these tips, you can easily roast a beef tenderloin that is perfectly cooked and seasoned. Enjoy!

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