Beef Rydberg

Serves 4

 

800 g tenderloin of moose

800 g almond potatoes

2-4 spring onions

3-4 tbsp. butter

4 egg yolks

4 tbsp. fresh grated horseradish

Salt and black pepper

 

For serving

Pickled rowanberries

Crowberries

Parsley

 

Clean and cut the potatoes into 1×1 cm cubes. Fry the potatoes in 2-3 tbsp. butter until golden. Chop the spring onions and add to the potatoes. Fry for one or two minutes. Salt to taste.

Cut the moose tenderloin into cubes 2×2 cm. Fry in a very hot pan with one tbsp. butter until medium rare. Season the meat with salt and freshly crushed black pepper.

Serve the meat and the potatoes side by side on a plate. Garnish with freshly grated horseradish, pickled rowanberries, parsley, crowberries and a raw egg yolk.