Roast Beef

Roast beef © kvalifood.com

Roast beef made from beef tenderloin or top round is a classic Danish lunch and dinner dish. The meat is browned thoroughly, roasted to a pink center, and rested wrapped in foil before being sliced thin. Garlic butter and pan-fried potatoes are the classic accompaniments.

Ingredients

Yields 4 servings

  • 800 g beef tenderloin (or top round)
  • salt
  • pepper
  • 40 g butter (or margarine)
  • 1–1½ dl water, stock, or red wine

To serve

  • pan-fried potatoes
  • tomato salad
  • garlic butter

Directions

Preparation

Trim the meat of any sinew and membrane. Rub it with salt and freshly ground pepper. Take the meat out of the fridge 30–60 minutes before cooking.

Browning and roasting

Heat the butter in a roasting pan and brown the meat thoroughly on all sides over high heat. Transfer the meat to an ovenproof dish and roast in the oven at 400°F (200°C). Roast about 5 minutes per side — use a meat thermometer and take the meat out at 130–135°F (55–57°C) for a pink result.

Resting and pan juices

Wrap the meat in foil and let it rest for 10–15 minutes. Deglaze the roasting pan with water, stock, or red wine and strain the juices.

Serving

Slice the roast beef thin across the grain. Serve with pan juices, pan-fried potatoes, tomato salad, and garlic butter.

Notes

  • Take the meat out of the fridge well in advance — a cold center gives uneven cooking
  • A meat thermometer is the key: 130°F (55°C) = pink, 140°F (60°C) = medium, 150°F (65°C) = well done
  • Always rest before slicing — it keeps the juices in
  • Cold roast beef on rye bread with remoulade is a classic Danish open-faced sandwich
  • The meat can be cut into very thin slices with a sharp carving knife