Biff Rydberg! A more luxurious variant of pyttipanna and a wonderful and classic Swedish dish with perfectly fried meat, golden onions and crispy potatoes served with a raw egg yolk. It’s heaven on a plate. It is said that the dish was created by the head chef at the historic Hotel Rydberg, which was located in the Old Town in Stockholm from 1857−1914. The aim was to use the meat from the upper part of the beef tenderloin, because it was very hard to get beautiful slices from it.

Here’s the recipe for this delicious piece of Swedish food history.

What you need for 4 portions: 8 large potatoes, 600g of oxfilé (fillet of beef), 3 yellow onions, 1/2 pot parsley, about 5 tbsp of butter, about 3 tbsp of oil, 4 eggs, some mustard, salt and white pepper.

1. Set the oven to 75°C.

2. Peel and cut the potatoes and meat into approx. 1 cm cubes. Rinse the potatoes in cold water to get rid of the starch. Drain the potatoes thoroughly in a colander.

3. Peel and finely chop the onions. Finely chop the parsley.

4. Fry the potatoes in batches in 2 tbsp of the butter and 2 tbsp of the oil in a frying pan over medium heat until they become golden brown and soft inside. Season with salt and pepper. Place on an oven-safe serving dish and keep warm in the oven.

5. Fry the onion slowly in 2 tbsp of the butter until it’s soft and beginning to show colour. Season with salt and pepper. Place next to the potatoes.

6. Raise the heat so that the frying pan gets really hot. Season the meat pieces with salt and pepper. Fry quickly in batches in the remaining butter and oil until the pieces are browned on the outside and pink inside. Place on the plate next to the onion and potato.

7. Sprinkle over the parsley and serve with mustard on the side and put a raw egg in its half shell on top.