The lightly grilled beef sirloin with béarnaise mayo’ and pan-fried tomatoes is pure comfort food, and our regulars love it. Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish.
Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish. It’s pure comfort food and our regulars love it…
LIGHTLY GRILLED BEEF SIRLOIN WITH BEARNAISE MAYO’ AND PAN-FRIED TOMATOES
Four servings
Beef sirloin
4 sirloin steaks (approximately 100 grams each)
Béarnaise mayo’
½ dl mayonnaise (preferably home-made)
2 tsp pickled tarragon, chopped finely
1 tsp good Dijon mustard
Salt and pepper
Pan-fried cherry tomatoes
8 cherry tomatoes with stalk
1 tbsp butter
Salt and pepper
Garnish
4 lettuce leaves, preferably romaine lettuce
Fresh herbs, like water cress
4 slices of full-grain dark rye bread, buttered
Beef sirloin
Season the steaks with salt and pepper, and pan-fry them one to two minutes on each side at medium heat. Leave the steaks to rest for as long as they have been on the pan, and slice them thinly lengthwise.
Béarnaise mayo’
Stir the Dijon mustard and the pickled tarragon in the mayonnaise and add salt and pepper to taste.
Pan-fried tomatoes
Melt the butter on a hot pan and fry the tomatoes for two to three minutes till they colour. Add salt and pepper to taste.
Preparation
Arrange the sliced sirloin on the buttered rye bread. Place the lettue leaves on top of the sirloin and top with two to three tablespoonfuls of béarnaise mayo’, two cherry tomatoes and the fresh herbs.
TIP 1
If you want your “smørrebrød” to pack more of a punch, grate some fresh horseradish on top of the béarnaise mayo’.
DRINKS
We recommend a crisp Bombay Pale Ale from Nørrebro Bryghus and a classic Kronborg Akvavit with the the lightly grilled beef sirloin.