Steak from the award-winning Sashi AAA meat.

The meat is sprinkled with freshly ground pepper and a little salt.

Vacuum pack the meat and cook it in sous vide/water bath for 1.5 hours at 55 degrees Celsius (131 degrees Fahrenheit).

Pat the meat dry with a towel or paper napkin.

Make sure the grill is scorching hot when the meat is to be grilled.

Give the meat 30 seconds on the fat side first (if you like to eat the fat) and then 20 seconds on each side.

Sprinkle it with a good flake salt and serve immediately.

Scrub the potatoes with the skin on and desalinate them. That is, place them in a bowl of cold water and change the water every 20 minutes. Repeat twice and cut the potatoes into pieces about 2 x 3 cm.

Pour the oil, salt, and pepper into a large freezer bag and add the potatoes. Seal the bag and shake it well so the oil mixture is distributed throughout the potatoes.

Cook them in an ovenproof dish for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) convection, stirring halfway through.

After an hour, take the potatoes out and chop and mix the herbs in them. They are now ready to serve.

Break your asparagus and rinse them and the tomatoes under the tap.

Pat them dry and slice your asparagus and divide the tomatoes into 8 pieces.

Finely chop the red onion and herbs.

Mix the oil, salt, pepper, and vinegar at the bottom of a large bowl and add the rest of the ingredients to the bowl. Mix everything well with your fingers and serve immediately.

Finely chop the onions and garlic and fry them in neutral-tasting oil over medium-high heat in a heavy-bottomed saucepan. They should not brown, and after a few minutes, add the red wine and thyme sprigs.

Let it simmer for 20 minutes, then gradually add 8 dl of stock. Add a bit of lemon juice and vinegar.

When the sauce is reduced to 3-4 dl, it needs to be finished. Start by straining the sauce so the onions, herbs, etc. do not end up in the final glaze.

Finishing involves thickening the sauce with butter. The key to success is the temperature and vigorous whisking. Make sure the sauce is boiling furiously and that the butter is as cold as possible. Slice it into small pieces and freeze them for 10 minutes before combining it into the sauce.

Add 1 piece of butter at a time, whisking vigorously until the sauce has the desired thickness. More is needed than you think.

The sauce becomes thick, smooth, and glossy, and incredibly intense in flavor.

The most challenging part of seasoning a glaze is that if you use salted butter (which most Danes do daily) to finish it, you should not add more salt – as the salt in the butter significantly alters the flavor. We always use salted butter and have gotten used to it.