Dish

Pariserbøf

The dish is made by forming a beef patty and cooking it in a pan. The patty is then topped with a raw egg yolk, capers, onions, and pickles. The dish is typically served with rye bread and a side salad.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Meat Dish› Beef Dish

Origins and history

The dish originated in the early 20th century in Copenhagen, Denmark. It was inspired by the French dish Steak Tartare, which consists of raw beef that is seasoned and served with onions and capers.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation by those watching their weight or cholesterol levels.

Variations

There are many variations of the dish, with some recipes calling for the addition of mustard or Worcestershire sauce. Some recipes also use pork or veal instead of beef.

Presentation and garnishing

The dish is typically presented on a plate with the beef patty in the center and the toppings arranged around it. It is typically garnished with parsley or chives.

Tips & Tricks

To ensure that the beef patty is cooked through, it is important to cook it for several minutes on each side. It is also important to use fresh, high-quality beef for the best flavor.