Pariserbøf recipe
Usually, you fry a Parisian steak with the bread on it - that is, shape the steak on the bread, fry the meat side first and then the bread side. But I want my steak cooked through and avoid the bread getting sweaty for that reason, so therefore I make bread separately and steak separately.
Ingredients
- 1 pepper - most people use pickled chopped beets, but I like the edge the red pepper gives
- 1 red onion
- 500 g minced beef
- A little butter to fry in
- 4 slices of good country bread or similar - not too coarse but also not completely white bread
- 4-8 lettuce leaves - all depending on size
- 4 egg yolks
- 3-4 tbsp. capers
- 2 tbsp. finely grated horseradish - buy a fresh horseradish - buy a fresh horseradish and grate it yourself, there is much more flavor in it than in the horseradish you buy grated
- Salt and pepper
Instructions
- Rinse the pepper and cut it into cubes - the stick and the seeds should just be removed and not used.
- Peel the red onion and cut it into rings.
- Shape the meat into four equal round steaks, sprinkle with salt and pepper, and fry them on a pan with a little butter.
- Fry the bread slices in the fat - alternatively you can toast them. This makes the dish less fatty, but it also affects the taste - if you like the taste to be more "greasy"
- Rinse the lettuce leaves and spread them on the bread slices.
- Place a steak on top, and garnish with onion rings, horseradish, capers and grated horseradish, and finally pour a raw egg yolk all over it. You can also serve the egg yolk in a small bowl or in a half eggshell next to it.