Recipe by André Grisell
A Swedish classic, invented some 100 years ago at the then-famous Hotel Rydberg in Stockholm. Use the best meat available. You can use the tail part of the fillet. This dish is somewhat impractical to make for more than two persons, since it would be difficult to broil all the meat simultaneously. One variety, Beef a la Greta (named after Greta Garbo), comes with a mixture of strong mustard and heavy cream, served cold a part and a raw egg yolk.
- 3⁄4 lb trimmed filet of beef
- 3⁄4 lb raw potatoes
- 1 onion, finely chopped
- butter (for frying)
- salt, pepper
- chopped parsley
- Worcestershire sauce
Directions See How It's Made
- Cut the meat into 1/2-inch cubes.
- Cut the potatoes into 1/4-inch cubes.
- soak potatoes in cold water for 20 minutes.
- Drain and wipe them with a towel.
- In a heavy skillet, fry the potato in butter.
- Eventually add the onion and fry everything until golden.
- Add salt and pepper.
- Keep warm.
- In another skillet, broil the meat cubes in butter on high heat.
- They should get brown although rare inside.
- Add salt and pepper to taste.
- Serve immediately; the meat on one side of the plate and the potatoes on the other.
- Garnish with parsley.
- Worcestershire sauce on the table.