Danish Roast Beef
Elevate your culinary repertoire with this classic Danish Roast Beef recipe, a celebration of simplicity and elegance. Featuring a tender beef top round roast seared to golden perfection in a blend of butter and vegetable oil, this dish is infused with the aromatic flavors of fresh rosemary, thyme, and garlic. Slowly roasted to a perfect medium-rare in the oven and thinly sliced for serving, this roast beef is a quintessential addition to any smørrebrød (open-faced sandwich) platter or a show-stopping centerpiece for your next gathering. With straightforward preparation, bold flavors, and a melt-in-your-mouth texture, this timeless Scandinavian recipe ensures a delightful dining experience. Perfect served cold or at room temperature atop hearty rye bread, it’s a must-try for lovers of Nordic cuisine!
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Recipe Information
Ingredients
- 1.5 kilograms Beef top round roast
- 2 teaspoons Coarse sea salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 3 cloves Garlic cloves, smashed
Instructions
Preheat your oven to 120°C (250°F).
Pat the beef roast dry with paper towels and generously season all sides with coarse sea salt and freshly ground black pepper.
In a large, oven-safe skillet or roasting pan, heat the butter and vegetable oil over medium-high heat until hot but not smoking.
Sear the beef roast on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. Use tongs to hold the roast steady while searing.
Once seared, reduce the heat to medium and add the garlic cloves, fresh rosemary, and thyme sprigs to the pan. Let them sauté briefly to release their aroma.
Transfer the skillet or roasting pan with the beef and aromatics to the preheated oven.
Roast the beef in the oven for approximately 60-80 minutes, or until the internal temperature reaches 52°C (125°F) for medium-rare. Use a meat thermometer for accuracy.
Once done, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes; this step allows the juices to redistribute throughout the meat.
After resting, transfer the roast to a cutting board. Using a sharp knife, slice the beef as thinly as possible.
Serve cold or at room temperature, traditionally as part of a Danish smørrebrød platter, or enjoy as a topping with rye bread and horseradish cream.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 0.8 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
