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.