Beer Marinated Beef with Root Vegetables

Two days ago, my husband and I ate lunch at Grøften  a restaurant in Tivoli dating back to 1874. Right next to the restaurant is the oldest, existing building in Tivoli, the Pantomine theater. The theater  dates  back to 1847, but the building that stands there now is from 1874 . The Pantomine theater has daily shows where Harlekin, Columbine, the lovers, Kassander, her father and Pjerrot the father´s servant dance and mime the trials of Harlekin and her lovely Columbine with music. Afterwards, the guest would go over to Grøften right next door for a late night meal.

Such a meal as this one could be eaten. The Danes used beer in stead of wine when cooking a stew and lots of root vegetables. This is a modern version of a stew that only takes about 30 minutes to make and not cook for hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beer-Marinated Beef Tenderloin with Root Vegetables 

Serves 4

1½-1 3/4 lb. beef tenderloin, trimmed of fat

1 cup lager beer

2 tbsp. brown sugar

2 tbsp. apple cider vinegar

4 tbsp. rapeseed oil

1 leek, trimmed and washed thoroughly to remove grit and cut into 2-inch strips

2 carrots, cut in 2- inch strips

2 parsnips, cut in 2- inch strips

1 turnip, cut in 2- inch strips

2 cups beef bouillon

2 tbsp. tomat puré

1 tsp. thyme

1 tsp. salt

½ tsp. black pepper

2 tbsp. finely chopped parsley

To  make beef, cut the meat into 2  inch cubes and place in a large resealable plastic bag. Whisk beer, brown sugar and vinegar in a small bowl; pour into bag with beef and seal. Chill, turning occasionally, for at least 4 hours and up to 24 hours.

Preheat the oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove beef from marinade, allowing any excess to drip off. Cook beef, turning, until browned on all sides 8-10 minutes. Take the meat up and side aside.

To make vegetables, come a little more oil on the skillet and fry the vegetables over high heat 2-3 minutes. Add bouillon, tomat puré, thyme, salt and pepper. Bring to a boil, turn the heat down. cover and simmer 3-4 minutes.

To serve, come beef back to the skillet together with parsley and cook 1-2 minutes.

Suggested accompaniment: Boiled potatoes or mashed potatoes.

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