Beef Steak with Horseradish Cream

The Danes have been eating open-face sandwiches for 175 years. It started around 1857 when workers were unable to go home for lunch. The Inns served leftovers from the day before. Innkeepers would place small pieces of meat and chicken on slices of bread. The bread served as a sort of plate and the bread absorbed the juices form the meat and chicken.  After eating the meal, these pieces of bread/plates would be thrown away. It seemed a waste to throw the bread away, so the Danes began to eat the bread together with the meat and chicken. Butter was used to keep the moist topping from soaking and falling apart. Here is a good example of leftover meat used in a sandwich.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef Steak with horseradish cream

 There are very few open-face sandwiches with beef, but steak makes a nice sandwich. A left-over piece of steak from the night before is also fine. Horseradish-infused sour cream is used in place of butter on the rye bread. 

Makes 4

½ cup sour cream

2 tbsp. prepared horseradish

1 tsp. freshly squeezed lemon juice

Sea salt

1 tbsp. corn oil

1 12 oz. rib eye or New York strip steak

Freshly ground black pepper

4 slices of rye bread

1 cup arugula leaves, washed and dried

4 large radishes, thinly sliced

Garnish: 2 tbsp. finely grated fresh horseradish

salt and freshly ground pepper

To make horseradish cream, combine sour cream, horseradish, lemon juice and a pinch of salt. 

To make the steak, heat oil in skillet over medium-heat. Cook steak until medium-rare, about 2 minutes on each side. Transfer to cutting board. Sprinkle with salt and pepper and let rest 5 minutes.

To assemble, spread each slice of rye bread with a thin layer of horseradish cream. Thinly slice steak and arrange slices overlapping on top of bread.  Top with arugula and place a spoonful of cream down center. Arrange radishes on top of cream. Top with freshly grated horseradish. Sprinkle with salt and freshly ground pepper.  

   

 

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