Beef Tenderloin with Lightly Pickled Red Onion and Truffle Sauce (Oksemørbrad med letsyltet rødløg og trøffelsauce)




This recipe was found on Bo Bedre 

Serves 4

Lightly Pickled Onions:
1 large red onion
1/2 dl cider vinegar
1 dl water
2 tbsp sugar

Truffle Sauce:
2 shallots
20 g butter
3 dl red wine
3 dl beef stock
75 g butter
2 tbsp truffle oil

Beef Tenderloin:
800 g beef tenderloin
Olive oil and butter for frying
2 sprigs thyme

500 g mixed mushrooms
2 tbsp butter
1 clove garlic
100 g baby spinach

Serve with:

For the pickled onions:
Peel and halve the onion, cut it, and divide in “flakes”. Place onion, vinegar, water, and sugar in a pot and boil for 3 minutes. Remove from heat and let the onions sit in the brine.

For the sauce:
Chop the shallots. Melt butter in a pot and sauté until golden. Add red wine and reduce to half. Add stock and reduce to half. Whisk in the butter and truffle oil.

For the tenderloin:
Heat butter and oil in a pan and brown the tenderloin with thyme on high heat so it has a crust. Place the meat in an oven-safe roasting dish, and roast at 175 C until the core temperature of the meat reaches 55 C. Remove from oven and let rest, covered, 10 minutes.

For the mushrooms and spinach:
Clean the mushrooms and cut into bite-sized pieces if necessary. Melt butter in a pan and roast the mushrooms on medium-high for a couple minutes with pressed garlic. Rinse the spinach and spin dry. Fold the spinach in the mushrooms and cook until the spinach wilts.

To serve:
Silce the meat and serve atop a base of cooked pappardelle, along with the spinach and mushroom mixture, pickled onions, and sauce drizzled atop.


Beef Brisket and Root Vegetables in the Römertopf Cooked in Beer (Oksespidsbryst og rodfrugter i Römertopf – langtidsstegt i øl)




This recipe was found on Noget i Ovnen Hos Bagenørden


This recipe requires a Römertopf. If you don’t know what one is or where to purchase one, you can learn those things here:


1 package of mixed root vegetables (or 8 carrots, 6 parsnips, and 2 beets)
3 red onions
5 cloves garlic, sliced
Sprigs of rosemary
1 piece of beef brisket
1/2 L beer
Salt and pepper

Place the Römertopf in water for a half an hour. Peel the root vegetables and cut into sticks. Cut the red onion into wedges and place all of the vegetables in the Römertopf. Add salt, pepper, rosemary, and beer. Season the beef well on both sides and place atop the vegetables after browning it in butter. Place the Römertopf in a cold oven and set to 75 C (convection). Let roast 5 hours. Check it occasionally and baste the meat with the beer. Use a meat thermometer. When the brisket reaches 57 C, it’s done. Let the meat rest while you arrange the vegetables. Brown them a bit in the oven to let them gain colour and that roasted flavour. Strain the liquid out of the Römertopf and thicken it in a pot. Add caramel colour if you wish. Let the vegetables finish roasting in the Römertopf. Season the sauce with salt and pepper. Serve with mashed potatoes.

Beef Bites with Goma Sauce (Oksehaps med gomasauce)

Beef Bites with Goma Sauce



This recipe was found on Bo Bedre

Serves 8

4 steaks
Salt and pepper

Goma Sauce
50 g sesame seeds
1 tbsp red wine vinegar
1 tbsp soy sauce
2 tbsp sesame oil
2 tsp honey
1 red chili of your preferred heat level, sliced
1 pot fresh coriander
1 lime

Season the meat with salt and pepper and grill for ca. 3 minutes per side. Cool the meat.

Toast the sesame seeds in a dry pan. Place in a mortar and crush to a paste-like consistency. Mix the vinegar with soy sauce, sesame oil, and honey. Fold in the sesame paste.

Slice the meat and drizzle the goma sauce over it liberally. Serve with sliced chili, fresh coriander, and the lime (cut into wedges.)

Strawberry Salad with Cauliflower and Beef (Jordbærsalat med blomkål og oksekød)




This recipe was found on Bo Bedre

Serves 4

2 large steaks
Salt and pepper
2 small or 1 large Little Gem lettuce/baby romaine
1 shallot
1 small head of cauliflower
1 container strawberries
100 g goat cheese


Pea Vinaigrette:
1 tbsp cider or wine vinegar
3 tbsp EVOO
1 tsp Dijon mustard
2 tsp liquid honey
1 bundle dill
100 g peas, fresh from their pods
Sourdough bread


Season the beef with salt and pepper. Heat up a grill pan and grill ca. 3 minutes on each side. Remove from pan.

Wash the lettuce and spin dry.

Chop the shallot in a very fine mince, and divide the cauliflower into small florets.

Wash and trim the strawberries, then chop into small pieces.

Slice the beef.

Toss the lettuce with shallot, cauliflower, strawberries, and beef. Crumble up the goat cheese and sprinkle atop the salad.

Whisk vinegar, oil, mustard, and honey together.

Add chopped dill and the peas.

Drizzle the dressing on the salad and serve with slices of sourdough bread.

Lækkermundenes Liver Pate (Lækkermundenes Leverpostej)




This recipe is from Otto Mønsted, dates from 1939, and was found on Spise Med Mormor 

250 g calves’ liver
250 g pork liver
250 g speck
1 onion
6 boneless herrings
1 tsp sugar
1/2 tsp ginger
3 dl whipping cream
3 eggs
30 g potato flour

Run the livers, onion, speck, and herring 8 times through a meat grinder, the mix up thoroughly with the spices, eggs, and flour. Pour into a from lined with speck. Bake in a water bath in a 175 C oven for 1 hour and outside of the water bath for 1/2 hour.

Beef Ragout with Liquorice, Anise, and Mash (Oksekødsragout med lakrids, anis og mos)

Beef Ragout



This recipe was found on Hjemmet 

Serves 4-5

800g beef, diced
2 tbsp EVOO
250g shallots, peeled and halved
2 tbsp flour
4 whole liquorice roots
2 star anise
1 tsp Szechuan pepper
1 orange, sliced
2 dl orange juice
4-5 cloves garlic, peeled
2 dl water
1 tbsp kosher salt
1 tbsp liquorice powder

Potato-Parsnip Mash:
500 g potatoes, peeled
500 g parsnip, peeled, sliced
1 dl whipping cream
ca. 3 dl cooking liquid
Salt and pepper

Serve with:
Cooked green beans

Brown the meat on all sides in warm oil in a frying pan. Reduce heat a bit; add shallots and cook until shallots become clear.

Sprinkle with flour and let it suck up the fat. Add liquorice roots, star anise, pepper, orange slices, orange juice, garlic, and water, and season with salt.

Let simmer, covered, 45 minutes, or until meat is tender. Season to taste with salt and pepper and add liquorice powder.

Boil the potatoes and parsnip until tender in water. Strain the water out, but reserve ca. 3 dl of it. Mash the potatoes and parsnips. Add cream and then cooking water until you reach a suitably soft consistency. Season to taste with salt and pepper.

Serve the ragout with mash and beans.

Tongue for a Party (Tunge Til Fest)




This recipe was created in 1962 by Ellen Holmes and was featured on Spise Med Mormor 

1 fresh beef tongue
2 1/2 tbsp flour
1/4 L white wine
1/4 L tongue stock
1 dl heavy cream
Caramel Colour
100 g almonds
100 g olives

Cook the tongue and peel off the skin (for instructions on how to cook beef tongue, The Curious Coconut offers a good tutorial- just follow it up to the point where you skin the tongue)

Create a slurry out of the flour and 1/2 dl white wine. Bring the stock, rest of the wine, and cream to a boil. Whisk in the slurry, colour it with caramel colour, cook for 10 minutes and season to taste.

Blanch and skin the almonds, then chop them. Peel the olives in spirals from the stones. Place the olives in the sauce and cook for ca. 5 minutes.

Cut the tongue into thin slices and arrange on a warm, oven-safe serving dish. Season the sauce to taste, add the almonds, and pour over the tongue. Serve with bread and a salad.

Beef Patties A La Creme (Hakkebøf a la creme)

Beef Patties A La Creme



This recipe was found on Spise Med Mormor 

3/4 kg lean ground beef
1/2 kg mushrooms, quartered
6-8 whole mushrooms
1/2 L heavy cream
4 slices bacon

Form the ground beef into 175 g patties. Sprinkle the patties with salt and pepper and coat them in flour. Fry them in butter for ca. 8 minutes per side in a warm pan. Remove from pan, place in a serving dish, and keep warm. In the same pan, fry up the quartered mushrooms in butter. Saute them and sprinkle salt and pepper over. Pour in the cream. Let it simmer for 10 minutes, and pour the sauce over the patties. Top each patty with whole mushrooms and rolls of crispy bacon. Serve with boiled new potatoes.

Liver Stroganoff (Leverstroganoff)

Year: 2012 Month: 02 Page: 159



This recipe was found on JJ Opskrifter 

250-300 g calves’ liver, cut into strips
1 onion, cut into thin strips
150 g small whole mushrooms from a jar (I’d recommend using fresh mushrooms and cutting them up)
1 tbsp flour
1 tsp edelsüss paprika
2 tsp tomato paste
1/2 tsp sweet French mustard
1 dl single cream
1-2 dl veal or beef stock/bouillon
Olive oil for frying
2 tbsp dry white wine
Salt and pepper

Blend flour and a bit of pepper in a bowl, toss the meat with the mixture, shake the excess flour off of the meat. Discard the rest of the flour.

Heat a bit of oil in a pan, fry the meat quickly in small batches on medium, until it’s well browned. Remove from the pan and let drain on paper towels.

Heat up a bit more oil in the pan, add onion and fry on medium until golden (not brown). Add the mushrooms and continue to fry while stirring, ca. 5 minutes.

Add paprika, tomato paste, mustard, wine, and bouillon. Bring the mixture to a boil and add the meat. Reduce heat and let simmer for 8-10 minutes, uncovered, stirring occasionally.

Add the cream. Stir until it’s blended well and just heated through.

Season to taste with salt and pepper.

Garnish with parsley before serving.

Calves’ Liver with Orange (Kalvelever med Appelsin)

Liver with Orange



This recipe was found on Hjemmet 

Serves 2

4 large slices of calves’ liver, 400 g
3 tbsp flour
1/4 tsp mustard powder
1 tbsp olive oil
15 g butter
1 shallot, minced
1 clove garlic, minced
2 oranges, rind finely grated, juice from 1, wedges from the other
1-2 dl bouillon
Salt and pepper

Blend the flour with the mustard powder, salt, and pepper. Coat the liver slices with it. Fry them in a pan with oil and butter for ca. 3 minutes on each side. Remove from the pan and keep them warm.

Sauté the minced shallot and minced onion in the pan and add finely grated lemon rind, the juice of 1 orange, and the bouillon. Cook the sauce through for a couple minutes and add orage wedges.

Season to taste with salt and pepper, and pour it over the liver. Serve with potatoes or rice, as well as a vegetable.