Biff Rydberg from game meat
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Category
Biff Rydberg
Cuisine
Game meat
Author:
Johan Swedish Wild
Servings
4
Preparation
5 minutes
Cooking
40 minutes
This is a classic Biff Rydberg, but better - with venison. The recipe comes from professional chef Kjell Nymark.
Classics should not be changed, but replacing the classic beef fillet with a venison fillet only elevates this dish.... The dish comes from 19th-century Stockholm and Hotel Rydberg. It was often enjoyed by society together with schnapps and pilsner. Often and rather misleadingly, this dish is referred to as a more luxurious variant of Pyttipanna. It is said to have been cooked in three frying pans with meat, potatoes and onions in each frying pan and hence the arrangement on the plate, which should be in three rows so that the guest can mix according to his own taste.
Beef Rydberg, when properly prepared with a little love, is a simple and very good dish which, in this case, highlights the wild meat flavor so that it gets the attention it deserves. It is also a nice dish to cook outdoors, for example, in a wall oven.
Ingredients
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800 g fillet or sirloin of elk or deer
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800 g potatoes
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2 large yellow onions
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4 egg yolks
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1 bunch parsley leaves, chopped
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Salt and pepper
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Butter and cooking oil for frying
Mustard cream
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2 tbsp mustard powder
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2.5 dl whipping cream
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3 tbsp granulated sugar
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1 tbsp dijon mustard
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2 tablespoons grated horseradish
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Salt and pepper
Instructions
Cut the meat and potatoes into 2x2 cm cubes - try to keep the same size as it affects the cooking time. The onion can be cut into slightly smaller pieces.
Soak the potatoes to remove the starch.
Then start with the mustard cream. Whip the cream lightly/creamy and add the other ingredients. Beat a little more (the consistency should be like a mousse) and season with salt and pepper. Refrigerate.
Fry the potatoes in plenty of butter and oil (not olive oil) until golden and cooked through. Season with salt and keep warm.
Fry the onion on medium heat until it becomes soft. Here you can advantageously caramelize the onion with a pinch of sugar and then a small splash of apple cider vinegar. Season with salt.
Fry the meat in butter in a hot pan for a few minutes, so that it gets a nice colour. Salt and pepper.
Place meat, onion and potatoes on a plate in rows next to each other with the onion in the middle. Sprinkle over the chopped parsley. Form small eggs from the mustard cream using a spoon dipped in hot water, place over the meat. Serve the yolk in, for example, a shot glass on the plate.
Enjoy your meal
Other
If you want to make a quick version of mustard cream, you can mix Dijon mustard and creme fraîche.
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