Pariserbøf (Beef Parisienne)

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Pariserbøf (Beef Parisienne)

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Ingredients

Adjust Servings:
2 slices sourdough bread
1/2 red onion
3 tbsp capers
4 tbsp Pickled Beetroot diced
4 tsp freshly grated horseradish
2 tbsp danish pickles or Piccalilli
2 Egg Yolks
Salt & pepper
Butter
Patties (4 pieces):
200 g lean ground beef
1 tsp Dijon Mustard
1 tsp capers finely chopped
1 egg
Salt & pepper
Features:
  • Serves 2
  • Medium

Ingredients

  • Patties (4 pieces):

Directions

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Beef Parisienne is an open-faced sandwich made from layers of minced beef that have been fried in butter, capers and sometimes onions or pickled beets. The star ingredient of this sandwich however, is the raw egg yolk on top!

 

Preparation:

  1. Dice the pickled beets, grate the horseradish, drain the capers, slice and chop the onions and separate the yolk from the egg white.
  2. Mix the ingredients for the patties, and form 4, not too 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.
  3. 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.
  4. Serve right away with all the toppings.

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previous
Danish Æbleskiver (Fried Dough with Apple Pieces)
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next
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