Biff Rydberg

Classic Swedish restaurant dish with diced fillet of beef, potato cubes and onion fried in butter, served with a raw egg yolk and mustard.

• 500 g beef fillet or sirloin
• 600 g potatoes
• 2 yellow onions
• 3 tbsp butter
• 2 tbsp neutral oil
• Salt and white pepper
• 4 egg yolks
• 2 tsp Dijon mustard
• 2 tbsp finely chopped parsley

Method

1. 1
   Peel the potatoes and cut into 1 cm cubes. Boil until just tender, about 8 minutes. Drain and let steam dry.
2. 2
   Dice the beef into 2 cm cubes. Finely chop the onion.
3. 3
   Fry the potato cubes in butter and oil in a pan until crisp and golden. Season with salt and pepper. Keep warm.
4. 4
   Fry the onion gently in a little butter in another pan until soft. Add the beef and sear quickly over high heat — the meat should still be pink inside. Season.
5. 5
   Plate the potato cubes, meat and onion in separate mounds. Make a small well in the meat and place a raw egg yolk in each portion. Serve with mustard and parsley.