Biff Rydberg – diced beef fillet, potatoes and onion with egg yolk
A classic Swedish restaurant dish: diced beef fillet, crisp fried potatoes and butter-fried onion in separate heaps, with a raw egg yolk and mustard cream. Sirloin or topside works too if you want to keep the cost down.
- 45 minTime
- 40 minHands-on
- 4Portions
- ≈ 97 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 1 kgPotato, waxy
- 2 tbspRapeseed oil, for frying
- 3 tbspButter, for frying
- to tasteSalt
- 3Yellow onions
- 600 gBeef tenderloin
- to tasteBlack pepper
- 1 ½ dlDouble cream
- 2 tbspMustard
- 4Eggs, yolks only
- 3 ½ tbspParsley, chopped
Method
- Peel the potatoes and cut them into 1 cm dice. Rinse and pat dry.
- Heat the oil and a third of the butter in a large frying pan and add the potatoes.
- Fry the potatoes over a medium heat for about 20 minutes, turning now and then, until golden and crisp outside and soft inside. Season with salt.
- Peel the onions and cut them into 1 cm dice. Cut the beef into 1.5 cm dice.
- Lightly whip the cream and stir in the mustard to make a mustard cream.
- Separate the eggs and keep each yolk in half an eggshell.
- Fry the onion in another third of the butter in a second pan over a medium heat for about 8 minutes, until soft and golden. Set aside and keep warm.
- Heat the rest of the butter in the onion pan and sear the beef quickly over a high heat for 2–3 minutes, so it is browned outside but pink inside. Season with salt and pepper.
- Arrange the potatoes, onion and beef in separate heaps on warm plates with an egg yolk in the middle. Scatter over the parsley and serve with the mustard cream.
The cost is estimated from Swedish grocery prices.
