Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Fried beef tartare or "Parisian steak" - Pariserbøf

Beef, Dinner, LunchTove Balle-PedersenComment
Fried Beef Tartare or "Parisian Steak" - Pariserbøf

Fried Beef Tartare or "Parisian Steak" - Pariserbøf

Pariserbøf has nothing to do with Paris or France. It's a traditional danish dish with a fancy name. Maybe the white bread it's served on is why it's called Pariserbøf. In Denmark the soft white bread is called French bread. 

Pariserbøf is a patty of lean ground beef on a slice of white bread, panfried and served with raw onion, pickled beets, horseradish, capers, danish pickles and a raw egg yolk on the top.

Danish pickles is vegetables (cauliflower, onion, pickling cucumbers and carrots) pickled in a mustard vinegar sauce. Much like the english Piccalilli.

Pariserbøf is normally on lunch menus in danish restaurants, but it can easily be served as dinner.

Disclaimer: This sauce is made with raw eggs. I recommend using pasteurized eggs. This would minimize the risk of getting Salmonella food poisoning. You can find pasteurized eggs in some supermarkets here in California, on safeeggs.com you can see where to find them in your neighborhood.  In Denmark you'll find it right next to regular eggs. For tips and information on how to handle eggs, check out FDA’s website. The Danish version of FDA,  Fødevarestyrelsen also has advisory on eggs. 

Serves 2

Ingredients: 

  • 2 slices of good bread, like a good sourdough bread
  • ½  red onion
  • 3 tablespoon capers
  • 4 tablespoon pickled beets, diced
  • 2-6 teaspoon horseradish, freshly grated
  • 2-3 tablespoons danish pickles or Piccalilli
  • 2 egg yolks
  • salt & pepper
  • butter for frying

Patties (4 pieces):

  • 200 g very lean ground beef (freshly ground)
  • 1 teaspoon good mustard like grey poupon country dijon
  • 1 teaspoon capers, finely chopped
  • 1 egg
  • salt and pepper

Directions: 

Dice the pickled beets, grate the horseradish, drain the capers, slice and chop the onions and separate the yolk from the egg white.  

Mix the ingredients for the patties, and form 4, not to thick, patties slightly larger than the bread slices. Put the patty on top of the bread, make sure the patty will stay on the bread. Season with salt and pepper. The extra patties, can be fried and saved for lunch the next day.   

Add a good amount of butter to a skillet and fry the pariserbøf patty-side down first until golden brown. Turn to fry the bread side until crisp. Pariserbøf is served medium to well done. If you use pasteurized eggs or no eggs, the pariserbøf can be served medium rare.

Serve right away with all the toppings.

Enjoy a pariserbøf with a good cold beer.