📝 About This Recipe
Named after Stockholm’s legendary Hotel Rydberg, this dish is the sophisticated, deconstructed cousin of the humble 'Pyttipanna' beef hash. It features succulent cubes of prime beef tenderloin, golden sautéed potatoes, and sweet caramelized onions, all served side-by-side rather than mixed together. The experience is elevated by a pungent kick of freshly grated horseradish and a silky, golden egg yolk that acts as a luxurious natural sauce.
🥗 Ingredients
The Beef
- 800 grams Beef Tenderloin (Fillet) (cut into 2cm (3/4 inch) cubes, at room temperature)
- 2 tablespoons Unsalted Butter (for searing)
- 1 tablespoon Neutral Oil (such as grapeseed or canola)
- to taste Sea Salt and Black Pepper (freshly cracked)
The Potatoes
- 800 grams Firm Waxy Potatoes (such as Yukon Gold or Maris Piper, peeled and diced into 1.5cm cubes)
- 3 tablespoons Unsalted Butter (for frying)
- 1 teaspoon Fine Sea Salt
The Onions
- 3 large Yellow Onions (finely diced)
- 2 tablespoons Unsalted Butter
- 1/2 teaspoon Granulated Sugar (to assist caramelization)
The Garnish and Sauce
- 5-6 cm piece Fresh Horseradish Root (peeled and finely grated just before serving)
- 4 large Egg Yolks (placed in individual half-shells or small ramekins)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Dijon Mustard (served on the side (optional))
👨🍳 Instructions
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1
Begin by preparing the onions. Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the diced onions and a pinch of sugar.
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2
Sauté the onions slowly for about 20-25 minutes, stirring occasionally, until they are soft, translucent, and a deep golden brown. Set aside and keep warm.
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3
While the onions cook, prepare the potatoes. Rinse the diced potatoes in cold water to remove excess starch, then pat them thoroughly dry with a kitchen towel.
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4
In a large non-stick or cast-iron skillet, melt 3 tablespoons of butter over medium-high heat. Add the potatoes in a single layer.
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5
Fry the potatoes for 15-20 minutes, tossing frequently, until they are crispy and golden brown on all sides and tender in the middle. Season with salt and keep warm in a low oven (100°C/210°F).
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6
Prepare the beef. Ensure the meat is dry by patting it with paper towels; this ensures a proper crust rather than steaming. Season generously with salt and pepper.
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7
Heat a heavy skillet (preferably stainless steel or cast iron) over high heat. Add the oil and 2 tablespoons of butter. Wait until the butter stops foaming and begins to turn a light nut-brown.
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8
Working in batches to avoid crowding the pan, add the beef cubes. Sear them quickly for only 1-2 minutes per side. You want a dark crust but a medium-rare, pink interior.
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9
Remove the beef from the pan and let it rest for 2-3 minutes on a warm plate.
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10
To assemble, use large warmed plates. Place a neat mound of the sautéed potatoes on one side of the plate.
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11
Place a mound of the caramelized onions in the center and the seared beef cubes on the opposite side.
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12
Carefully place a raw egg yolk (in its shell or a small dish) in the center or nestled between the components.
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13
Top the beef generously with a cloud of freshly grated horseradish and a sprinkle of chopped parsley.
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14
Serve immediately, instructing guests to mix the egg yolk with the horseradish and mustard to create a rich sauce for the meat and potatoes.
💡 Chef's Tips
Always use the highest quality beef tenderloin you can find, as the quick searing method relies on the meat's natural tenderness. Dry your potatoes and beef thoroughly before they hit the pan; moisture is the enemy of a crisp, golden crust. Do not grate the horseradish in advance, as it loses its pungent aromatic oils and turns bitter very quickly. If you are nervous about raw egg yolks, use pasteurized eggs or soft-poach them for 2 minutes instead. Caramelize the onions slowly—rushing them with high heat will make them bitter instead of sweet.
🍽️ Serving Suggestions
Pair with a cold Swedish Lager or a robust Pilsner to cut through the richness of the butter. A glass of medium-bodied Red Wine, like a Côtes du Rhône or a Syrah, complements the peppery horseradish and beef. Serve with a side of pickled beets or pickled cucumbers for a traditional Scandinavian acidic contrast. A small dollop of 'Senapskräm' (mustard cream) made by folding Dijon into whipped cream is a delicious modern addition. Finish the meal with a simple dessert of cloudberries or seasonal forest berries.