Parisian Steak


Lunch today, June 26, 2016
Just one of these open sandwich, that you only need one of because it´s so fulfilling
4 servings

  • 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

1) 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.

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