Smorbrod Recipe

Directions

1. 1

   Prepare the Onions

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and sauté until they become translucent. Pour in the mead and simmer until the onions are caramelized, about 10-15 minutes. Set aside.

2. 2

   Sear the Beef

   Season the beef tenderloin with salt and black pepper. In the same skillet, add another tablespoon of olive oil and heat over high heat. Sear the beef for about 2-3 minutes on each side for rare doneness. Remove from heat and let it rest for a few minutes before slicing thinly.

3. 3

   Whip the Cheese

   In a bowl, whip the Danish blue cheese until creamy and smooth. You can add a touch of milk if necessary to achieve a spreadable consistency.

4. 4

   Grill the Bread

   Toast or grill the rye bread slices until golden brown and crisp.

5. 5

   Assemble the Smorbrod

   Spread a generous layer of whipped Danish blue cheese on each slice of grilled rye bread. Top with the sliced seared beef, mead roasted onions, and a handful of micro arugula. Serve immediately.