Beef Tartare

With Fried Onion Rings

Preparation info
  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Restaurant Øl & Brød by Mikkeller head chef Ben Coughlan combines traditional Danish beef tartare and an egg yolk on rye bread for a modern take on smørresbrød. He finishes it with beer-battered onion rings. Perfect.


  • 150 g beef rump, trimmed and cut into small dice
  • 1 tbsp wholegrain mustard
  • 100


Season the beef with salt, pepper, mustard and a drizzle of olive oil. Rest for 10 minutes, then taste and adjust the seasoning, if necessary. Mix the mayonnaise with lots of pepper, then place in a piping bag.

For the onion rings, pour the beer into a bowl, then add the flour a little at a time until thick. Dust the onion rings with flour. Preheat enoug