From the Kitchen Window column
Traditionally, beef is served cold with smorrebrod when the meat is cured or thinly sliced, cooked roast beef. In this recipe, the beef steak may be served warm or cold. Horseradish-infused creme fraiche is used in place of butter on the rye bread.
1/2 cup creme fraiche or sour cream
2 tablespoons prepared horseradish
1 teaspoon freshly squeezed lemon juice
1 tablespoon unsalted butter
1 12-ounce piece rib eye or New York strip steak
Freshly ground black pepper
4 pieces rye bread
1 cup arugula leaves, washed and dried
4 large radishes, thinly sliced
2 tablespoons chopped fresh chives
2 tablespoons finely grated fresh horseradish
2 tablespoons finely grated carrot
Combine creme fraiche, horseradish, lemon juice and a pinch of salt in a bowl. Set aside. Heat butter in a skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet and cook until medium-rare, about 2 minutes each side. Transfer to cutting board and let rest 5 to 10 minutes.
Spread each slice of rye bread with a thin layer of creme fraiche. Thinly slice steak and arrange slices overlapping on bread. Top with arugula. Arrange a row of radishes, overlapping, down center of sandwich. Spoon a dollop of creme fraiche over radishes. Top with chives, horseradish creme fraiche and carrot. Sprinkle with salt and freshly ground pepper.