Parisian Steak with Fried Egg and Pickled Beetroot (Beet)

Name: Parisian Steak with Fried Egg and Pickled Beetroot (Beet) (Pariserbøf)
Yield: Serves 6
Cuisine: Danish
Ingredients: 1 whole pickled beetroot (beet), cut into small cubes; 6 eggs; 1 large red onion, thinly sliced; 1 tbsp butter; 2 tbsp finely chopped capers (I leave these out if I’m making this for my children); 2 eggs; 900 g (2 lb) good-quality scraped or minced (ground) steak; 2 tbsp olive oil; 6 slices of fresh bread; 1 tsp pink Himalayan salt or sea salt; 6 tbsp freshly grated horseradish

Pariserbøf

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

In Denmark we have lots of fantastic and very classic restaurants for both lunch and dinner. When the menu is really traditional, Pariserbøf will surely be on it. It is full of great succulent flavours and is a dish that is as old-fashioned and traditional as it gets. It is like a ‘glamorous’ version of a burger.

Ingredients

For the Parisian Steak

900 g (2 lb) good-quality scraped or minced (ground) steak
2 eggs

Europe
Denmark
Main course
Dinner
Lunch
Nordic

Method

Preheat the oven to 150°C/300°F/gas mark 2.

Mix the scraped steak meat, eggs, capers (if using) and salt together and shape into 6 large, flat burgers.

Put a burger onto each slice of bread and press down firmly but gently, making sure the burgers don’t lose their shape