Our head chef, Jimmi Bengtsson, experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish for the food festival, Copenhagen Cooking – and the regulars had a new favourite. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.
”Restaurant Kronborg twisted the traditional Danish open-faced sandwiches for the food festival, Copenhagen Cooking 2013 – Winter Edition. Chef Jimmi Bengtsson experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish – and the regulars had a new favourite,” writes culinary website, Spiseliv.dk
You will find Jimmi’s recipe for lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish at Spiseliv.dk (in Danish) or below (in English).
More lightly grilled fillet of beef with Dijon crème
You can be as lucky as to find the lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish for lunch on the blackboard at Restaurant Kronborg.
Beer Ambassador, Kasper Larsen, from artisan brewery Nørrebro Bryghus recommends that you enjoy a Bombay Pale Ale with the lightly grilled fillet of beef.
Recipe for lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish
Ingredients
Four steak fillets (approx. 100 gr. each)
Four slices of rye bread, buttered
Dijon crème
½ dl sour cream 38 %
1 tbsp good Dijon mustard
Salt, pepper & sugar
Oven-baked cherry tomatoes
200 gr. cherry tomatoes with stalk
3 tbsp olive oil
Salt & pepper
Garnish
Fresh horseradish
Flavour the beef fillets with salt & pepper and pan-fry them one to two minutes on each side at medium heat. Leave the fillets to rest for the same period as they have been on the frying pan and slice them thinly. Mix the Dijon mustard and the sour cream and flavor the mixture with the spices.
Layer the cherry tomatoes in an oven-proof tray and pour the olive oil over them. Flavour with salt & pepper and turn the tomatoes till the olive oil is evenly distributed. Bake the tomatoes in the oven for approx. 1 ½ hours at 100 degrees Celsius. They should still be hot when they are served.
Arrange the sliced fillet of beef on the buttered bread. Garnish with two-three spoonfuls of the Dijon crème and the cherry tomatoes. Finish off by slicing the fresh horseradish over the fillet of beef.
Beer Ambassador Kasper Larsen from Nørrebro Bryghus recommends Bombay Pale Ale for the lightly grilled fillet of beef.
Photo by Mads Eneqvist at Spiseliv.dk.