📝 About This Recipe
Originating from the bustling cafes of mid-century Copenhagen, Pariserbøf is a sophisticated twist on the open-faced sandwich that bridges the gap between a burger and a steak tartare. This dish features a succulent, pan-seared ground beef patty pressed firmly onto a slice of sourdough, creating a harmonious marriage of crispy bread and tender meat. Topped with a vibrant array of pungent capers, earthy pickled beets, sharp horseradish, and a golden raw egg yolk, it offers a masterclass in balanced textures and bold Scandinavian flavors.
🥗 Ingredients
The Base and Beef
- 700 grams Ground Beef (high quality, 10-15% fat content for best flavor)
- 4 thick slices White Sourdough or Pullman Bread (about 1/2 inch thick)
- 50 grams Unsalted Butter (for frying)
- 1 tablespoon Neutral Oil (such as grapeseed or canola)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Traditional Toppings
- 4 large Egg Yolks (very fresh, served in the shell or a small ramekin)
- 1/2 medium Red Onion (very finely diced)
- 1/2 cup Pickled Beets (diced into small cubes)
- 4 tablespoons Capers (non-pareil or chopped larger capers)
- 4 tablespoons Fresh Horseradish (freshly grated)
- 1/4 cup Pickled Cucumber or Cornichons (finely chopped)
- 1 small bunch Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Prepare all the garnishes first. Finely dice the red onion, pickled beets, and cornichons. Grate the fresh horseradish and snip the chives. Arrange them in small neat piles or separate ramekins to keep the presentation clean.
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2
Divide the ground beef into four equal portions (approx. 175g each). Gently shape them into balls, being careful not to overwork the meat, which can make it tough.
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3
Place a slice of bread on a clean work surface. Take one beef portion and spread it evenly across the entire surface of the bread, pressing it down firmly so it adheres. The meat should go right to the edges as it will shrink slightly during cooking.
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4
Season the meat side of each sandwich generously with sea salt and freshly cracked black pepper.
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5
In a large heavy-bottomed skillet or cast-iron pan, heat the oil and half of the butter over medium-high heat until the butter is foaming and just starting to brown.
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6
Carefully place two sandwiches in the pan, meat-side down. Press down lightly with a spatula to ensure good contact between the meat and the pan.
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7
Sear the meat for 3-4 minutes until a deep, caramelized brown crust has formed. Do not move them prematurely.
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8
Carefully flip the sandwiches over so the bread side is now in the pan. Add the remaining butter to the pan to help the bread fry to a perfect golden crisp.
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9
Fry the bread side for 2-3 minutes. For a traditional 'medium' finish, the meat should be cooked through but still juicy and pink in the center. If you prefer well-done, lower the heat and cook for an additional 2 minutes.
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10
Remove the sandwiches from the pan and place them on warm serving plates.
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11
Carefully separate the egg yolks from the whites. Place each yolk into a clean half-eggshell or a small ceramic ramekin and nestle it on the corner of the plate or directly on the meat.
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12
Garnish the top of the beef by creating neat rows or small mounds of the onions, beets, capers, horseradish, and cornichons.
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13
Finish with a final sprinkle of fresh chives and serve immediately while the beef and bread are hot and the garnishes are cold.
💡 Chef's Tips
Use high-quality beef with some fat; lean beef will result in a dry sandwich that doesn't stick to the bread. Always use fresh horseradish if possible; the bottled variety lacks the characteristic 'nasal' heat that cuts through the richness of the beef. Do not overwork the meat when spreading it on the bread; you want a light, tender texture rather than a dense, rubbery patty. Ensure the pan is hot before adding the meat to get that essential Maillard reaction (browning) which provides the flavor. If you are nervous about raw egg yolks, you can lightly poach the yolk or use a pasteurized egg.
🍽️ Serving Suggestions
Pair with a cold, crisp Danish pilsner or a malty amber ale to complement the seared beef. A chilled shot of Akvavit (Aquavit) is the traditional spirit pairing for this hearty lunch. Serve with a side of simple green salad tossed in a sharp vinaigrette to refresh the palate. Offer extra mustard on the side for those who enjoy an additional kick. Serve on pre-heated plates to ensure the butter-fried bread stays crispy until the last bite.