Monday 8 November 2010


Danish Oven-Roasted Beef Tenderloin/Oksemørbrad/丹麦烤牛柳 [Dān mài kǎo niú liǔ]

From my parents-in-law Birgitte’s & Han’s Recipe

Serves 4

Preparation & Cooking Time: 45 minutes

- A long strip of beef tenderloin 500g
- 1 TBS olive oil or any cooking oil
- 2 cloves garlic, pressed
- Salt & pepper

1. Pre-heat the oven to 170°C (or 340°F).

2. Rub a thin layer of olive oil onto an oven-proof flat dish with a kitchen paper towel.

3. Spread half of the pressed garlic, salt and pepper onto the flat dish.

4. Place beef tenderloin onto the flat dish and rub it with the remaining pressed garlic.

5. Sprinkle some salt and pepper on the beef tenderloin.

6. Poke the cooking thermometer* into the middle of the beef tenderloin and place it into the oven.

7. Bake the beef tenderloin until it reaches 58°C (takes about 20 minutes).

8. Remove from oven, then cover with aluminum foil and let it rest for 10 minutes.

9. Cut the beef into slices on a meat cutting board, place them back on the flat dish and serve.

* It is easier to use a cooking thermometer to ensure an accurate judgment of the tenderness of the roast. I use a wireless cooking thermometer that goes off with an alarm, when the desired temperature of the meat is reached. If you do not have a cooking thermometer, you can make this dish by baking the beef tenderloin for approx. 30 minutes at 160°C.
Additional Information:
My parents-in-law make often make such roast meat during the Sunday Dinner, and I like it a lot. Thus, I asked them to teach me, and was very surprised to learn that it is so simple, using basically just garlic, salt and pepper!

In my pursuit of preserving my Asian heritage and passing it down to J, I have been recording down Chinese or Asian food from what I have learned from my mother, friends or websites, but I haven’t really written much on J’s and our Danish’s side of the heritage. Being married to my Significant Other has provided me the privilege to gain first hand insight into the Danish culture and lifestyle through the insider’s lens. This is a privilege that I should not take for granted. Very often, Asians have difficulty making beef steaks or roast beef – it is hard to control the temperature, resulting in the beef either being too tough or too raw. So today, I decided to record down a piece of Danish culture from the inside.

This is one way that Danes prepare their roast beef, ensuring that it is not neither too well-cooked nor under-cooked. The secret lies in the cut of the meat, the simplicity of the seasoning and the thermometer. To achieve the succulent tenderness of the meat, the meat has to be a good cut. The thermometer really helps to pin-point with precision the time to remove the roast from the oven. You not do need to use fanciful seasoning, and the simplier the seasoning is, the better the flavour of the roasted beef is being brought out.

It doesn’t have to be beef tenderloin, you can use basically any type of beef such as beef sirloin, etc.

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