steak tartare

Ingredients for 2 servings:

• 500 g minced meat (tartar)
• 2 eggs, including the yolk
• 2 tbsp horseradish, grated
• 2 tbsp onion(s), chopped
• 2 tbsp beetroot, pickled, chopped
• 2 tbsp cucumber(s), chopped
• 2 slices of toast, chopped
• 100 g butter
• Salt
• pepper
• 1 tbsp capers

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Parisian beef

Form two large, thick “hamburgers” from 500g of tartar. Do not season! Melt the butter in a pan and let it foam. When the butter turns a light brown, place the two tartar steaks in the butter. Turn them over when they release from the bottom of the pan. Fry very quickly and very quickly. If you don’t like red meat, you can leave the steak in the pan longer. However, the steaks should be completely brown and crispy on the outside and perfectly red on the inside. Remove the steaks from the pan and keep them warm. Place two slices of toast in the pan and toss them on both sides in the butter and cooking juices. Place a slice of toast on each plate, then place a steak on top. Make a small indentation in each steak and slide a raw egg yolk into it. Arrange the chopped ingredients and capers decoratively around the steak and serve immediately with salt and pepper. The dish depends heavily on the quality of the butter. It must be unsaturated butter, i.e. organic butter or similar, otherwise it won’t get the right color and will also splatter during frying. The “Parisian Bøf” is one of the most popular so-called “small, warm dishes” among “smørrebrød” (smørrebrød).