Oksen Ved Fyrtårnet (Beef By Lighthouse)

Dishes history

1. A Danish recipe with Austrian accents newly staged to a wonderful delicacy as an homage to the Danish west coast.

preparation

1. 3 Wash large potatoes and 2-3 medium-sized carrots, peel and cut into cubes. Steam over the beef stock so that everything can be pureed. Set the reduced stock aside. Take the meat out of the fridge. Preheat the oven to around 150-160 degrees.

The garlic butter

1. Mix the butter and oil together with the pressed garlic and the leaves of a small sprig of thyme.

The turret

1. Mash / puree the potatoes and carrots separately, season with salt and rub some nutmeg into the mashed potatoes.
2. Place a round dish on baking paper, alternately layering mashed potatoes and carrots. Remove the shape.

The juice / steak

1. Chop the onion, thinly slice the leek and roast in hot oil.
2. Remove the vegetables from the pan and set them aside while warm. Put several sprigs of thyme in the hot pan and then sear the washed and dabbed dry steaks on both sides for about 2 minutes.
3. Take the steaks out of the pan, wrap them in aluminum foil and place them together with the turrets in the preheated oven for another 5 minutes (depending on the desired cooking point).

The juice

1. Pour the pan with the roast residue and the thyme sprig with the reduced beef stock. Let the whole thing simmer briefly, season with salt and pepper, possibly add a little water. Pour through a sieve.

Serving suggestion

1. Place the vegetables in the middle of a flat plate (salt if necessary), place the meat on it and pour the desired amount of juice over it. Serve with the turret and the garlic butter.

decoration

1. Fresh thyme sprigs are suitable for the decoration and the lighthouse is draped with half a cherry tomato, a thin, wedge-shaped apple slice or a corner of a lemon slice is suitable as a “light cone”.

alternative

1. Try this dish with lamb instead of beef.