Steak Tartare is a true classic, suitable as a good lunch or dinner. If you are fond of traditional Danish food, then Steak Tartare is a definite hit.
Recipe for danish parisian steak
The Parisian steak is a true classic, suitable for a good lunch or dinner. If you love traditional Danish food, the Parisian steak is a surefire hit.
There are many different ways to prepare and garnish your Parisian steak. The common denominator is the construction with toasted bread, beef patty, and often an egg on top.
Here on the site, you will also find a version made with dry-aged minced beef, fried egg, and pickled red onions – you can find it here. In other words, you can choose exactly the ingredients and accompaniments you like.
Servings: people
Danish Parisian steak
Steak Tartare is a true classic, suitable as a good lunch or dinner. If you are fond of traditional Danish food, then Steak Tartare is a definite hit.
Ingredients
- 2 slices Sandwich Bread
- 1 pcs. Shallots
- 18 gram Capers
- 400 gram Ground Beef
- 2 pcs. Egg Yolk
- Butter For Frying
- Watercress
- Pickled beets
Instructions
- Start by taking the meat out of the refrigerator one hour before it is to be cooked and form the patties.
- Knead it well, and give it a little salt and freshly ground pepper.
- Chop capers, onions, and beets into fine small squares/pieces.
- Cut 2 thick slices of bread, place the patties on them and press them well into the bread – make sure it goes to the edge and takes the bread’s shape. If you feel like baking your own bread, we also have a recipe for homemade sandwich bread.
- Heat a pan on high heat, and place the butter on it. As soon as the butter has melted, put the patties on the pan (with the meat side down).
- Fry for 5 minutes, while pressing down on the patties so they do not contract. We typically place an ovenproof dish on top as weight.
- Then turn the meat and give it 2 minutes on the bread side, so you are sure the bread becomes crispy while the meat is cooked.
- Remove the steak tartare from the pan and serve immediately with capers, egg yolk, onions, beets, and cress. Here’s the recipe for the pickled beets.