Danish Herb-Rubbed Culottesteg with Creamy Mustard Sauce

Ingredients

• 1.5 kg (3.3 lbs) culottesteg (top sirloin roast) 1.5 kg (3.3 lbs) culottesteg (top sirloin roast)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary leaves 2 tablespoons fresh rosemary leaves
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon sea salt 1 tablespoon sea salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240 ml) beef broth 1 cup (240 ml) beef broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard 1 tablespoon whole grain mustard

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 2g (1g sugars)
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, thyme leaves, rosemary leaves, black pepper, sea salt, and olive oil to create the herb rub.
3. 3.
   Rub the herb mixture all over the culottesteg, ensuring it is evenly coated.
4. 4.
   Place the culottesteg on a roasting rack in a baking dish and pour the beef broth into the bottom of the dish.
5. 5.
   Roast the culottesteg in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (medium-rare: 55-60°C / 130-140°F).
6. 6.
   While the culottesteg is roasting, prepare the creamy mustard sauce. In a saucepan, combine the heavy cream, Dijon mustard, and whole grain mustard. Heat over medium heat until the sauce begins to simmer. Reduce the heat and let it simmer gently for 5 minutes, stirring occasionally.
7. 7.
   Once the culottesteg is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes before slicing.
8. 8.
   Serve the sliced culottesteg with the creamy mustard sauce on the side.

Treat your ingredients with care...

• Culottesteg — Allow the culottesteg to come to room temperature before cooking to ensure even cooking throughout the roast.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.
• Mustard — Use high-quality Dijon and whole grain mustard for the best flavor in the creamy mustard sauce.

Tips & Tricks

• For a more intense flavor, marinate the culottesteg with the herb rub overnight in the refrigerator.
• Use a meat thermometer to ensure the culottesteg is cooked to your desired level of doneness.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the creamy mustard sauce and simmer until thickened.

Serving advice

Serve the Herb-Rubbed Culottesteg with creamy mustard sauce alongside roasted potatoes and steamed vegetables for a complete Danish meal. Garnish with fresh herbs for an extra touch of elegance.

Presentation advice

Arrange the sliced culottesteg on a platter, drizzle the creamy mustard sauce over the top, and sprinkle with additional fresh herbs for a visually appealing presentation. Serve the sauce in a separate bowl for guests to help themselves.