Beef Rydberg with mustard cream. Crispy, fried potatoes, tender, good pieces of meat and a creamy mustard sauce, or you serve with an egg yolk and a dollop of mustard. This is a traditional Swedish recepie.
- Prep Time: 10 min Cooking Time: 30 min
- 4 servings
Mustard and horseradish cream:
- 2.5 dl whipping cream
- 2 tablespoons granulated sugar
- 2 tbsp Dijon mustard
- 2 tablespoons horseradish, freshly grated
- 0.5 tsp salt
- 1 cream black pepper, ground
Beef Rydberg:
- 8 potatoes, large
- 600 beef tenderloin, or sirloin steak
- 3 onions, yellow
- 0.5 pot parsley
- 5 tbsp butter
- 3 tbsp oil
- Salt
- White pepper
Whip the cream, stir in the other ingredients and leave it to absorb the flavor.
Peel and dice the potatoes and cut the meat into approximately 1-2 centimeter cubes. Rinse off the starch on the potatoes under cold water so it doesn’t stick as easily to the frying pan.
Peel and finely chop the onion and finely chop the parsley.
Melt some of the butter and pour some oil into the frying pan and fry the potatoes golden brown in batches, not too much at a time.
Fry the onion in butter until it becomes soft and begins to take on a little color. Salt and pepper.
Raise the heat in the frying pan and add butter and a little oil. Salt and pepper the meat and fry it on medium heat. Not all at once, then the pan gets cold and the meat boils instead. The meat should be browned but still slightly pink in the middle.
Serve with the mustard cream and an egg yolk. Sprinkle with parsley.
Tags: Beef, Beef Rydberg, Horseradish, Mustard