Swedish Beef Rydberg is a beautiful dish that’s cooked in three stages. Each one only takes minutes and the final results in amazingly tasty. For the best flavour, don’t clean the pan between stages so the next ingredient is flavour by the previous and so on. Swedish Beef Rydberg in normally served with a raw egg in a half shell perched on top. However, serving a runny poached egg is a lot more popular. Serve as a main dish.

You can also dress this beautiful Swedish dish with chopped parsley and a quick sauce of double cream and Dijon mustard. Just whisked them together and taste if you want any seasoning. If you are looking for an alternative to potatoes, try using swede.

Swedish Beef Rydberg

Gorgeous tasty dish full of flavour that's easy to cook and there's never any leftovers.

4.86 from 74 votes

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Course: Main Dish

Cuisine: Swedish

Keyword: Beef, Eggs, Fry, Vegetables

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: People

Calories: 1017kcal

Equipment

1 Frying Pan
1 Oven Proof Serving Dish

Ingredients

900 g beef tenderloin See Note 1
680 g potatoes See Note 1
2 large onions peel/finely chop
42 g unsalted butter See Note 2
3 tbsp olive oil See Note 2
4 large eggs free range
salt to taste
ground black pepper to taste

Instructions

Preheat your oven to 110C/225F.
Add 1/3rd of the butter and 1/3 of the olive oil to a large frying pan and place over a medium high heat. When the butter has melted, add the diced potatoes and fry until they have turned golden brown and softened. Taste and season with salt and pepper and toss to combine.
680 g potatoes, 42 g unsalted butter, 3 tbsp olive oil, salt, ground black pepper
Transfer the potatoes to a Pyrex (oven proof) dish and place in the oven to keep warm.
Add the next 1/3 of the unsalted butter and 1/3 of the olive oil to the pan and when hot, add the diced onion and season with salt and ground black pepper.
2 large onions, 42 g unsalted butter, 3 tbsp olive oil, salt, ground black pepper
Fry the onion until it turns golden brown and has also softened. Transfer to the same Pyrex dish as the potatoes and pop back into the oven to keep warm.
Add the last of the unsalted butter and olive oil to the frying pan and turn up the heat to high. When the butter has melted, add the diced beef and season with salt and ground black pepper. Fry the beef until it is browned on all sides yet has a hint of pink still inside.
900 g beef tenderloin, 42 g unsalted butter, 3 tbsp olive oil, salt, ground black pepper
Remove the Pyrex dish from the oven and add the beef and serve either with a raw egg or a poached egg. Sprinkle chopped parsley over as you serve and enjoy.
4 large eggs

Notes

Note 1: The beef and the potatoes should ideally be diced/chopped to the same size to give the dish symmetry.

Note 2: The unsalted butter and olive oil are shown as 42g and 3 tbsps. in the recipe respectively. These ingredients are however divided into 3 equal amount of 14g and 1 tbsp for each of the three stages of the dish.

Nutrition