Beef Rydberg

Beef Rydberg is a classic Swedish dish, a luxurious version of the traditional hash "pytt-i-panna," made with high-quality diced beef tenderloin, fried potatoes, and butter-cooked onions. The ingredients are cooked separately to ensure the best texture and then artfully arranged on a plate, traditionally served with a raw egg yolk and mustard cream. 

This Beef Rydberg Recipe makes enough for four portions

2 ea Large Russets, baking potatoes

1-1/2 lbs Cleaned Tenderloin, cubed, 3/4” dice

1/2 ea Yellow onion, cut into medium dice

2 Tbls Oil or Ghee, this is for the potato to sear in

1-2 Tbls Oil, I like avocado oil, to sear the beef in

2 Tbls Unsalted butter to cook the onion in

4 ea Egg Yolks, separated

1/2 cup Heavy Cream

1 Tbls Dijon Mustard

1 tsp sugar

Salt and Black pepper to taste

How you do it

Peel the potatoes, and dice them 3/4”, rinse in cold water, drain the water off, and allow to dry out for 5-10 minutes before starting the searing. In the meantime, heat your cast-iron skillet to hot, add ghee or oil, and sear the potatoes, starting over a high heat and then lowering the heat to finish them—season with salt and fresh-ground black pepper. Once cooked, set aside, keeping them warm.

Cook the diced onion in a small pot with the butter until translucent, then set it aside.

Season the diced beef tenderloin with salt and black pepper. Heat the skillet or frying pan until hot. Add a thin film of oil to the bottom of the pan, then add the tenderloin, ensuring you get a good sear on the beef.

Whip the heavy cream to stiff peaks and fold in the Dijon mustard and sugar, taste, and make sure you like it. Might want more Dijon or sugar; this is up to you.

On four dinner plates, add beef and potato, then pour the onion and butter into the middle, right between the meat and potato. Serve the raw egg yolk and the mustard cream on the side or directly on the plate, but keep things separate!

As a garnish, it would be appropriate with chopped parsley sprinkled over the dish