Recipe: Beef rydberg

Rating: 4.7 stars based on 257 reviews

A luxurious variation of pytt-i-panna, a classic Swedish dish made from leftover meat, pan-fried with onions and potatoes. This, made from tender beef and served with a mustard cream sauce, is believed to have originated at the (now closed) Hotel Rydberg in Stockholm in the 19th century.

Serves 4


  • 4 tbsp sour cream
  • 2 tsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 900g waxy potatoes
  • 900g beef fillet (tenderloin or sirloin)
  • 2 onions, chopped
  • 200g butter
  • 5 tbsp vegetable oil
  • Salt and black pepper
  • 1 bunch of parsley, chopped
  • 4 egg yolks


  • Combine the sour cream and both mustards in a bowl. Cover and chill until ready to serve.
  • Cut the potatoes into 2.5cm cubes. Rinse in cold water two or three times, then leave to dry on paper towels.
  • Cut the beef into 2.5cm cubes and allow to come to room temperature. Put the onions and 6 tbsp of the butter in a saucepan over medium heat. Fry for 30 minutes, or until caramelised.
  • Heat 4 tbsp of oil in a large cast iron pan. Add the potato cubes and fry to lightly colour all over. Add 4 tbsp of butter, then keep cooking until the potatoes are golden and soft in the middle. Remove from the pan and season with salt.
  • Add 1 tbsp of oil to the pan and return to a high heat. Sear the meat one side for about 2 minutes. Add the remaining butter and cook until medium–rare. Remove from the pan and leave to rest for 3 minutes.
  • Put the meat and potatoes back in the pan, add the onions and heat through. Season with salt and pepper. Sprinkle with parsley and serve with raw egg yolks and the mustard cream.


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