Scatter with parsley and serve with plenty of grated horseradish. Rest the meat for a few minutes, then plate up. Pour the sauce into a little bowl or an empty egg shell, chop the parsley and keep the the onions and potatoes warm in separate pans while you fry the steak on high heat in butter and oil for approx 2 minutes (you don’t want the meat well done and it cooks quickly when it’s cut up like this). Add salt, pepper and a little sugar abd fry until golden on the outside and soft inside (pierce with a knife to check). Remove the onions and fry the drained potatoes in butter. Meanwhile, fry the onions until soft in plenty of butter on a low-medium heat, without browning. Bring water to the boil in a saucepan, add salt and the potato cubes and boil for about 5 minutes. It’s both hearty and sophisticated somehow and very comforting during the colder months.Ĭa 300 g fillet of beef, cut into (not too small) cubesġ yellow onion or banana shallot, finely choppedĤ00 g firm potatoes, peeled and cut into cubes (Please note that only fillet of steak will do here as you want small tender uniform pieces.)īeef Rydberg is a real classic Swedish restaurant dish served with fried onions and potatoes, a dijon crème and plenty of grated horseradish. A first world problem I know, but this is the best way I know to use up those bits of steak. ![]() ![]() I Hotellets bar, Rydbergs Bar, döpt efter donatorn, serverades Biff Rydberg med pilsner och brännvin. Inte att förglömma är att han var morfar till svenske designern Carl Malmsten (18881972). ![]() Typically when I buy fillet of beef to make a steak sandwich or a pizza with steak and bearnaise sauce, I get some steak leftover. Ingredienser för 2 personer 300 g oxfilé2 gul lök500 g fast potatisolja och smör till stekningsalt och svartpeppar 1 ½ dl vispgrädde1 tsk dijonsenap1 tsk skå. Biff Rydberg skapades 1860 av hotellets franske hotelldirektör Jean-Francois Régis Cardier, som senare skulle sätta sin prägel på anrika Grand Hôtel.
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