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  • Beef in a Potato Dill Crust
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    By Andreas Viestad

    Beef in a Potato Dill Crust

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    Dill is the quintessential Scandinavian herb. It is often used with fish, and in light stews, but I think it goes well with beef as well. I think it goes well with… almost everything.

    Serves 6

    PREPARATION:

    • 1 Preheat oven to 400 F/ 200 degrees.
    • 2 Season the meat with salt and pepper. Sear in a pan on all sidas at high temperature. Leave to rest while making the potato mixture. (Don’t clean the frying pan – you need it later.)
    • 3 Cut the potatoes and fennel into four pieces. Cook in lightly salted water until tender, about 15-20 minutes.
    • 4 Mash potatoes and fennel with butter until smooth. Season with dill seeds, fresh dill, mustard and horseradish. Mix in egg.
    • 5 Spread the potato mixture onto a parchment paper in an oven-proof dish. Place the meat in the middle. Roll the potato mixture around the meat and remove the paper carefully. You might need to patch up some tears.
    • 6 Bake in the oven for about 45 minutes until the core temperature is about 122 to 125 degrees F/ 50-52 C. Use a digital meat thermometer. Take out and leave to rest for at least 15 minutes before serving.
    • 7 Meanwhile fry the mushrooms. Season with a little more dill, salt and pepper and add the cream. Bring to a boil, then remove from heat.
    • 1 Cut the meat into thin slices, serve with mushroom and cream mixture.
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  • Dill is the quintessential Scandinavian herb. It is often used with fish, and in light stews, but I think it goes well with beef as well. I think it goes well with… almost everything.

    Serves 6

    PREPARATION:

    • 1 Preheat oven to 400 F/ 200 degrees.
    • 2 Season the meat with salt and pepper. Sear in a pan on all sidas at high temperature. Leave to rest while making the potato mixture. (Don’t clean the frying pan – you need it later.)
    • 3 Cut the potatoes and fennel into four pieces. Cook in lightly salted water until tender, about 15-20 minutes.
    • 4 Mash potatoes and fennel with butter until smooth. Season with dill seeds, fresh dill, mustard and horseradish. Mix in egg.
    • 5 Spread the potato mixture onto a parchment paper in an oven-proof dish. Place the meat in the middle. Roll the potato mixture around the meat and remove the paper carefully. You might need to patch up some tears.
    • 6 Bake in the oven for about 45 minutes until the core temperature is about 122 to 125 degrees F/ 50-52 C. Use a digital meat thermometer. Take out and leave to rest for at least 15 minutes before serving.
    • 7 Meanwhile fry the mushrooms. Season with a little more dill, salt and pepper and add the cream. Bring to a boil, then remove from heat.
    • 1 Cut the meat into thin slices, serve with mushroom and cream mixture.
    Print Friendly
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