Pariserbøf or directly translated Parisian steak is just as French as French fries. Pariserbøf or Pariser bøf as it is also written is a traditional, Danish dish – which is also available in many Danish restaurants – and it is quick, cheap, and easy to make.
Why it’s called Pariserbøf, I do not know. Maybe because the steak is the capital of the piece of the white bread it is served on. That type of white bread is in Denmark named French bread – franskbrød. Or maybe because capers are served – which are added or served to almost everything in France.
Nobody knows the origins of the term Pariser bøf, so it is like so many other things. The name sticks but the story is long forgotten.
Pariserbøf with Fried Eggs
Some people refuse to eat raw egg yolk, more because of the consistency and the idea that the egg yolk is raw than because of the taste. I do have such a person in my family.
If you also have one or more such family members, give them a fried egg instead of the raw yolk. Actually, it might not be called Pariser bøf at all. Because the raw egg yolk is an essential element when we talk about Pariserbøf. But hey, for the sake of peace of mind we serve fried eggs instead of raw yolk if our guests are more comfortable with that.
