2 steaks of 175 g each 
200 g broccoli aspargus
2-4 large baking potatoes 
100 g SAMSØ pickled red beets
50 g pickle juice from SAMSØ pickled red beets
50 g butter

Steak with potato fondant, red beet braised in its own pickle juice and crisp broccoli asparagus



Remove the meat from the fridge well before cooking to allow it time to get to room temperature.

Clarify the butter (see cooking tip).

Cut baking potatoes with a round potato cutter. Slice off tops and bottoms to make cylinder-shaped potatoes. Fry top and bottom of potatoes until you get a golden-brown crispy crust. Lower the temperature and fry the sides of the potatoes until tender. Remember to turn them over regularly to ensure a nice crispy crust.

Boil the pickled reed beets in their pickle juice at a low temperature until the pickle juice achieves a viscous consistency for glazing of the red beets. The red beet glaze may be used as a sauce.

Heat up the frying pan well. Pour half the clarified butter into the pan. Fry the steaks at a high temperature. Turn them over frequently during frying – every 15-20 seconds. Finger test the meat or use a  meat thermometer to check for doneness (see cooking tip).

While the meat is resting, cook broccoli asparagus in lightly salted water until tender.

Season steaks and potatoes with salt and freshly ground pepper before serving on a plate with braised red beets and broccoli asparagus.

Clarified butter

Melt butter at low temperature without browning. Remove the pot from the heat. The clarified butter is separated from the whey by skimming the white foam off the surface. Then pour the pure butter fat into a small bowl without the sediment at the bottom.

The whey may be used for baking or to add flavour to sauces.

Surplus clarified butter and whey may be kept in the fridge for a couple of weeks.

Potato fondant

If you intend to make a lot of potato fondants but do not want to avoid food waste, peel  the potatoes before cutting. Save the potato scraps in the fridge in a bowl of water, and use them for fried potatoes or boil them straight away to make potato puré.

If you don’t have a round cutter, you can cut the potatoes into blocks instead.

Cooking of meat without meat thermometer

The hardness of the meat indicates it doneness. Use your right hand index finger to press the fleshy part under your thumb. Below is a list of options:

Relaxed open hand corresponds to raw meat (45°C)

Press the tip of your left hand index finger to the tip of your thumb. The meat is cooked to rare.

Press the tip of your left hand middle finger and thumb together. This is medium rare (55°C)

Press the tip of your left hand ring finger and thumb together. The meat is medium.

Press the tip of your left hand pinky and thumb together. This is well done (65°C)