Biff Rydberg Supreme

Biff Rydberg is a classic Swedish dish that combines tender cubes of beef, golden crispy potatoes, and rich caramelized onions. This elevated version adds a modern twist with a touch of soy and beer for depth, while keeping all the traditional flavors intact. Served with fresh parsley, optional horseradish, and silky egg yolks—or even a dollop of Mustard Magic Cream—this dish is both comforting and indulgent, perfect for a special dinner or a luxurious weeknight treat.

Ingredients

• 300 g beef tenderloin

• 2 yellow onions

• 500 g firm potatoes

• Neutral cooking oil and butter for frying

• Salt and black pepper

• A splash of soy sauce

• A splash of beer

To serve:

• Chopped fresh parsley

• Freshly grated horseradish (optional)

• 2 egg yolks

• Mustard Magic Cream 

Equipment

• Cast Iron Skillet
• Hybrid Stainless Steel Nonstick Frying Pan

Instructions

1. Prepare the potatoes

1. Peel the potatoes and cut them into small, even cubes.

2. Place the diced potatoes in cold water and let them soak for at least 20 minutes. This removes excess starch and helps them crisp up when frying.

3. Drain and pat the potatoes completely dry.

2. Cook the onions

1. Finely chop the yellow onions.

2. Heat a little oil in a pan and sauté the onions until they begin to brown.

3. Add a knob of butter and let the onions turn glossy and soft.

4. Season lightly with salt, add a splash of soy sauce, and a few drops of beer for depth of flavor.

5. Let the mixture reduce until the liquid has evaporated and the onions are rich and caramelized.

6. Set aside.

3. Fry the potatoes

1. Heat oil in a pan and fry the potatoes over medium-high heat until golden and crispy.

2. Add a little butter toward the end for flavor.

3. Season with salt and black pepper.

4. Keep warm.

4. Cook the beef

1. Cut the beef tenderloin into 2-cm cubes.

2. Heat oil and butter in a pan until very hot.

3. Sear the beef quickly so it develops color but stays juicy inside.

4. Season with salt and black pepper.

5. Remove from the heat right before it reaches your preferred doneness.

5. Prepare the toppings

• Finely chop the fresh parsley.

• Grate the horseradish (if using).

6. Serve

Arrange the beef, potatoes, and onions separately on a plate in the classic Biff Rydberg style. Top with chopped fresh parsley.

Serve with:

• Freshly grated horseradish

• Raw egg yolks

• Mustard Magic Cream