Smørrebrød with Pariserbøf, Raw Egg Yolk and Capers

June 18, 2011

Pariserbøf with raw egg yolk and capers © kvalifood.com

Pariserbøf is a Danish invention despite the French-sounding name — a flat patty of minced beef, seared quickly over high heat so it is cooked on the outside but still completely raw inside. In practice it’s a steak tartare that has had 30 seconds of pan contact, and it’s served with the same classic accompaniments: raw egg yolk, capers, red onion, cornichons and horseradish. The technique requires a smoking-hot pan and precise timing — fry it too long and the whole point is lost. It’s been a fixture on Danish restaurant lunch menus since the mid-20th century and sits somewhere between everyday food and something more considered.

Pariserbøf with raw egg yolk and capers assembly © kvalifood.com

Ingredients

Yields 4 servings

Pariserbøf

400 g minced beef (12–15% fat), shaped into 4 flat patties
salt
pepper
1 tbsp butter, for frying

To serve

4 slices white bread, toasted
butter, for the bread
4 raw egg yolks
1 red onion, cut into thin rings
3 tbsp small capers, drained
4 cornichons, finely chopped
freshly grated horseradish
pickled beetroot (see recipe #40)
watercress
coarsely ground black pepper
flaky salt

Directions

Pariserbøf

Shape the meat into 4 flat patties (approx. 1.5 cm thick). Season with salt and pepper. Fry in butter over very high heat — 30 seconds on each side. The patty should be cooked on the outside and still completely raw inside.

To serve

Spread the toasted bread with butter. Place a patty on top. Make a small hollow in the centre and place a raw egg yolk in it. Arrange onion rings, capers, cornichons and pickled beetroot around the patty. Grate fresh horseradish over. Garnish with watercress, pepper and flaky salt.