| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 570 | 38g | 15g | 8g |
| sugars | fibre | protein | salt |
| 3g | 3g | 52g | 1.0g |
Why I Love Danish Roast Beef with Curly Kale
A Harmony of Flavors in the Roast Beef with Curly Kale Recipe
Take a moment to envision the perfect fusion of culinary creations. The Roast Beef with Curly Kale recipe I’m about to share steals the limelight with a marvelous symphony of succulent beef tenderloin, robust curly kale and a divine creamy sauce. As a lover of introducing traditional recipes with a modern twist, this Danish delicacy swept me off my feet when I first stumbled upon it. It’s a palate-pleasing dish that masters the art of simple ingredients, achieving a depth of flavor that will leave your tastebuds dancing in delight.
Turning Traditional into Spectacular
Having grown up in Texas where Tex-Mex flavors reign supreme, I have a penchant for recipes that marry familiar tastes with unexpected star ingredients. In the Roast Beef with Curly Kale, it’s the addition of nutmeg and the use of kale as a primary ingredient that makes it stand out. These small but significant tweaks echo contemporary culinary trends, while respecting the roots of traditional Danish cooking.
The tender, trimmed beef tenderloin is delicately seasoned with salt, pepper and garlic, then browned to perfection in hot vegetable oil. The caramelized onions, cooked slowly in butter, lend a touch of sweetness, while the chopped curly kale contributes a pleasing backbone of earthy bitterness. The sauce, a harmonious blend of heavy cream, nutmeg, and beef broth, elevates the dish from comfort food to gourmet experience. It’s the kind of recipe that makes me appreciate the creative flexibility of cooking.
Try as I might, I don’t trace the roots of this recipe back to a particular chef. Yet, that in itself is the beauty of food and cooking – it’s a constant journey of discovery, drawing inspiration from a myriad of sources to create something uniquely yours. That said, Danish-born chef Rene Redzepi of Noma fame, renowned for his innovative and nuanced approach to Nordic cuisine, is certainly an inspiration for home cooks and professional chefs alike looking to explore non-traditional flavors.
Bridging Cultures through a Recipe
Riffing on the traditional Roast Beef with Curly Kale has been one culinary adventure that I truly cherish. It’s about more than just discovering a new recipe – it’s about flinging open the doors to a different culinary landscape and blending it with the tastes and techniques I grew up with back in Texas. It’s a dish that speaks to my own journey as a cook, marrying my love for Southern flavors with my curiosity for global cuisine, and I hope you love it as much as I do.
Here’s the full list of ingredients you’ll need:
- 4 pounds beef tenderloin, trimmed
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 2 large onions, thinly sliced
- 1.5 pounds curly kale, chopped
- 1 cup heavy cream
- 2 teaspoons nutmeg
- 1 cup beef broth
For the complete method, get it here.
As you embark on this culinary journey, remember, the beauty of cooking is in the cultural dialogue it sparks. So enjoy the process, taste as you go and don’t be afraid to make this dish your own. Remember, there are no rules in the kitchen, just the joy of cooking!
What You’ll Need
- 4 pounds beef tenderloin, trimmed
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 2 large onions, thinly sliced
- 1.5 pounds curly kale, chopped
- 1 cup heavy cream
- 2 teaspoons nutmeg
- 1 cup beef broth
Method
Step One
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and setting a large roasting pan on the stove over medium-high heat. Once the pan is hot, add the vegetable oil. Generously season the beef tenderloin with salt and pepper, then add it to the pan. Brown the beef on all sides, around 4-5 minutes per side, then remove it from the pan.
Step Two
Reduce the heat to medium and add 2 tablespoons of butter to the roasting pan. Once the butter has melted, add the sliced onions and minced garlic. Saute these until they’ve become soft and fragrant, this should take about 5 minutes. Once done, move the onions and garlic to a plate and set it aside.
Step Three
Put the browned beef back into the roasting pan and place it in the preheated oven. Roast the beef for about 35-40 minutes, or until the internal temperature reads 130 degrees Fahrenheit (54 degrees Celsius) for medium-rare. Once done, remove the beef from the oven and let it rest, covered, for about 10 minutes.
Step Four
While the beef is resting, place a large pan over medium heat and add the remaining 2 tablespoons of butter. Once the butter has melted, add the chopped kale and saute until it’s wilted and tender, this should take about 5-7 minutes. Next, stir in the heavy cream and nutmeg, then season with salt and pepper. Let this mixture simmer until the cream has thickened, around 5 minutes further.
Step Five
Lastly, to prepare the gravy, remove most of the fat from the roasting pan with the beef, leaving only about 2 tablespoons worth. Place the pan back on the stove over medium heat and add the beef broth. Stir this mixture, scraping the bottom of the pan to release any stuck-on bits. Let this mixture simmer until it’s reduced by half, this should take about 10 minutes. Taste and adjust the seasoning if necessary.
Step Six
To serve, slice the beef tenderloin into thick slices and serve it on a large platter with the creamy kale on the side and the gravy poured over the top.
