Recipe for traditional pariserbøf
Steak tartare is truly retro, and there’s a good reason it still holds up 100%.
It is, after all, the perfect combination of sweetness, acidity, salt, umami, fattiness, bitterness, and crunchiness.
You can make it with either white bread or homemade toast bread – I used the latter.
And I probably don’t need to mention that, of course, I use homemade pickled beets. They beat the store-bought version by a long shot.
This is my take on a delicious lunch dish in the form of the classic steak tartare made in the good old way: that is, on chalk-white bread and pan-fried in PLENTY of butter!
The 5 Basic Tastes
The perfect meal contains all the basic tastes: Sweetness, acidity, salt, umami, and bitterness. Most people know this! But did you know that the brain uses the different basic tastes to analyze what the food contains and therefore what it does to our bodies?
Sweetness signals that the food contains sugar, indicating that energy is on the way – and energy is something the body loves.
Salt signals that sodium is present, which is important for the body’s functions.
Umami signals that protein is present, which is essential for building the body.
And both sour and bitter are perceived by the body as signs of something that could either be toxic, unripe, or downright spoiled. So why do we like sour and bitter? Well, you see, both often require getting used to – just like the bitter coffee.
Advertisement: You can buy delicious beef from our sponsor Mr. Beef here.
Traditional Pariserbøf
Equipment
- Frying Pan
- Cutting Board
- Knife
Ingredients
Parisian Steak
- 150 gram Ground Beef of good quality and preferably with a fat content of 8-12%
- Salt and Pepper
- 1 slices Bread toast/sandwich/French bread
- 50 gram Butter
Topping
- 1 pcs. Onion small
- 1 pcs. Egg Yolk
- Pickled beets
- Capers
- Horseradish freshly grated
Instructions
Pariserbøf
- Start by taking the meat out of the refrigerator well in advance. This ensures that the meat does not get a "shock" when it hits the blazing hot pan, which would release a lot of liquid. This would cause the meat to boil instead of fry - making it very difficult to get a nice crust on our steaks.
- Form the meat into a patty.
- Season the patty with salt and pepper.
- Place the patty on top of the toast slice and press it flat onto the bread. You can also press the meat around the edges of the toast - this is actually the "proper" way to do it.
- Melt the butter over medium heat.
- Then turn up to medium-high heat and put the bread/meat on the pan with the meat side down. Fry it first for 5 - 6 minutes on the meat side and then for 1 - 2 minutes on the bread side.
Topping
- Cut onions and beets into fine dice and add them on top of the patty along with an egg yolk.
- Finish with a sprinkle of capers and horseradish. Bon appétit.