In Nammenam, we invite people we admire out into Norwegian nature to create culinary taste experiences. There is only one small catch: We take the food 100% seriously, but we give our guests the best. In the third episode, we make juicy beef sandwiches with Henrik Fladseth! Follow Loff on Instagram and TikTok for more Nammenam ❤ A big thank you to Adams Matkasse who sponsors this episode. You guys are the best! Recipes: BREAD AND BUTTER - A piece of sourdough bread (recommend Ille Brød from Gutta på Haugen) - White egg butter BEEF SANDWICH with deconstructed béarnaise What you need: Sourdough country bread Sirloin, entrecote, sirloin or whatever you like Large Provence tomatoes. Or possibly plum tomatoes. But the big ones from Provence are unfortunately in a class of their own, that is. And a little more expensive. Here you simply have to make a hard choice. Arugula salad Carrot Red onion (something I admittedly forgot to include in the episode. I'm lazy, I apologize profusely) Neutral oil, which can withstand high temperatures. Fresh tarragon Mayonnaise Egg Lemon Vinaigrette: Fruity olive oil, white wine vinegar, salt, Dijon mustard Just do this: Start with the vinaigrette so the flavors can settle. Put 3 tablespoons of olive oil in a bowl, and whisk in 2 tablespoons of white wine vinegar/apple cider vinegar, 1 teaspoon of Dijon mustard, 1 pinch of salt and a pinch of pepper. Maybe a tablespoon of water if you think it will be a bit strong in taste. It's also not downright stupid to have a pinch of finely chopped tarragon. Rub the meat with neutral oil, salt and pepper. Put on a very hot, preheated pan until both sides have got a nice frying crust, caramelisation, or Maillard crust – as I like to say ;) In the episode I used the tenderloin, which can be a bit "tough". So that's why I pounded it to break up the muscle fibers for easier chewing resistance, and shorter cooking time. You don't need to do that with e.g. An entrecote or tenderloin. It is important that the meat is allowed to rest after roasting so that the juices can set and do not run out when you cut into it. And while the meat takes a well-deserved rest: Cut a slice of bread. Fry it in a pan with olive oil until it gets a little color on both sides. Spread half of the vinaigrette over the slice. Cut slices of tomato to the desired thickness, and cover the slice. Place a handful of arugula on top of the tomatoes and pour the rest of the vinaigrette over it. Use a mandolin and mandolin thin slices of carrot that you place on top of the rocket. Finally, make fried eggs in a pan, and sprinkle over a handful of finely chopped tarragon. Cut the meat into slices and place on top of the arugula. Spread a little mayonnaise over the meat, sprinkle with a little Maldon salt and a squeeze of lemon. Place the fried egg on top, and grate parmesan on top. Salt and pepper to taste and need. Nammenam crew: Producers: Mikkel Graham Guttormsen and Christoffer Wæraas Director: Christoffer Wæraas Script: Fredrik Kvaløy and Christoffer Wæraas Photo: Magnus Borka Kloster-Jensen and Peder Graham Guttormsen Cut: Magnus Borka Kloster-Jensen Graphics and vignette: Magnus Borka Kloster-Jensen Concept : Lucky View / Loff and Fredrik Kvaløy After an idea by: Fredrik Kvaløy Extra thanks to: Kamerakit Gutta på Haugen Skarpekniver.com Chapters: 00:00 Sharpening sharp knives 04:28 Bread with butter 05:04 Steak sandwich 08:52 Blind test 17 :15 Tasting sandwich (nammenam) 17:56 Song #loff #norge #food #norsknatur