Smørrebrød with Pariserbøf, Raw Egg Yolk and Capers
Prep 10 min Total 10 min
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.
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.
See Also
Smørrebrød with Beef Tartare, Raw Egg Yolk and Pickled Beetroot
Smørrebrød with Ox Tongue, Gravy and Horseradish Cream
Smørrebrød with Smoked Salmon, Horseradish Cream and Pickled Shallots
Smørrebrød with Salt Beef, Meat Jelly and Mustard Vinaigrette
