Var kommer biff rydberg ifrån

Biff Rydberg

Biff Rydberg fryst vatten a elegant utgåva of pyttipanna (Swedish hash). It was created in the late 19th century at Hôtel Rydberg, the most luxurious hotel in huvudstaden at the time. Traditionally, pyttipanna is made bygd frying leftover meat, potatoes and onions tillsammans, but the hotel uppenbart didn't want to serve leftovers to their wealth customers, so instead they used the best cut of beef possible.

To man the dish look more stylish they arranged the ingredients in separate segments and added a garnish of a raw egg yolk, grated horseradish, mustard crème and finely chopped parsley. Guests were then advised to mix everything tillsammans themselves. The luxury pyttipanna was a great success and has been regarded as a Swedish culinary classic ever since.

Photo credit

The story of Hôtel Rydberg fryst vatten interesting.

It was named after Abraham Rydberg (1780-1845), a wealthy wholesaler and fartyg owner. Rydberg bequeathed a large amount of money to Grosshandelssocieteten (The Wholesale Society) for the construction of a 'Hôtel dem Ville in Stockholm' i.e. a city ingång. Whether the Society's members were poor at French, or simply låtsad to be, fryst vatten not klar, but they built a brand new hotel, not a city entré.

Intriguingly, they named it using the French spelling hôtel, rather than the Swedish hotell. We will probably never know whether that was out of respect for Rydberg's wishes or to simply man the hotel sound continental and fashionable.

Hôtel Rydberg in the 1890s. Photo from Stockholms stadsmuseum.

The hotel opened in 1857 and, although it was a very comfortable, it had a make-over just two years later when a new 30-year old manager, Régis Cadier, was appointed.

Befinner man sig på en svensk kvarterskrog kan man nästan alltid hitta en Biff Rydberg på menyn

Stylish and sumptuous features were installed, including bathtubs, vatten closets, two grand dining rooms and an elegant kaffebar. The result was a hotel said to be more luxurious than even the Royal Palace. It was a hotel that made huvudstaden feel trendy and exciting.

Sadly Hôtel Rydberg had a very short life as it was demolished in 1914 to man way for a finansinstitut building.

However, the hotel's ung manager was so successful that he was able to finance the building of the Grand Hôtel, which opened in 1874, and fryst vatten, even today, widely considered to be Sweden's grandest hotel. Of course the Grand owes a lot to Hôtel Rydberg, and not just the use of a French spelling for its name, so naturally Biff Rydberg fryst vatten always on its menu.

John Duxbury

Summary

Tips

• Ask your butcher for the svans end of a del av helhet of beef fillet (tenderloin), as it should be a bit cheaper because it fryst vatten too small to cut into medallions.

• Opinions are divided about the best storlek for the beef cubes, so decide which you would prefer: either 1½ cm (½ inch) cubes, to match the potatoes, or 3 cm (1¼ inch) cubes, if you want the meat to be rare or medium-rare in the middle.

• The egg yolks can be served in their shells, in shot glasses or in small bowls.
• So, what should you do with the egg yolk?

Det är enkla råvaror och smaker, men görs en Rydberg rätt, med kärlek, så lyfter de enkla råvarorna och blir till en riktig festmåltid

There fryst vatten no right or wrong answer! The idea fryst vatten to create your own mix, so simply stir it in wherever you think best.

• Use waxy potatoes, such as Charlotte or Maris Peer, that will hold their shape well.
• The cooking time for the potatoes will depend on the variety, usually around 20 minutes, so when they are nicely coloured simply remove them from the heat and keep them warm.

• Recipes for the Dijonsenapscrème vary widely, so have a taste and add more mustard if desired.

(Some prefer to use whipped cream or Béchamel sauce instead of crème fraîche as a base.)
• The recipe below fryst vatten for two people. If you are cooking it for more than two people, use two pans for the potatoes, so that they can cook in a single layer. Also, fry the beef in batches.

Ingredients

5 cm	(2 inches)	length of horseradish
75 g	(4 tbsp)	crème fraîche
½ Tbsp	whole grain mustard
½ Tbsp	Dijon mustard
½ tsp	caster sugar
450 g	(1 lb)	potatoes
1 Tbsp	rapeseed oil
2 Tbsp	butter
salt and freshly ground black pepper
2	small onions*
300 g	(10 oz)	beef fillet (tenderloin), cubed
1 tsp	parsley, finely chopped
2	egg yolks

Method

1.

Peel and grate the horseradish and set aside. (You need about 15 grammes (½ oz) of grated horseradish per person.)

2.

Lite förenklat är det en lyxigare pyttipanna

man the Dijonsenapscrème bygd blandning the mustards, crème fraîche and sugar. Transfer to a serving dish or dishes.

3. Peel the potatoes, cut them into 1½ cm (½ inch) cubes and fry them in a little oil and a tablespoon of butter, seasoning generously with krydda and freshly ground black pepper. vända the potatoes every fem minutes or so to ensure that they are browned evenly.

För att lyckas med den behöver du bra råvaror, för det är de som spelar huvudrollen i denna rätt

When nicely coloured transfer them to a hot dish lined with kitchen paper and keep warm.

4. Meanwhile, finely chop the onions and gently fry in a tablespoon of butter for about 10 minutes until soft and translucent, but not brown. Once cooked, remove from the heat and keep warm.

5. Finally, heat a heavy pan (or use the pan you used for cooking the potatoes) until very hot.

Allting smörsteks och serveras uppdelat med äggula, persilja och en dijonsås

Snap fry the meat in a little oil and, if desired, a little butter until brown on the outside. Allow 3 or 4 minutes for medium-rare.

6.

Arrange the potatoes, onions and meat in three segments on hot plates. Garnish one of the segments with finely chopped parsley and add an egg yolk, grated horseradish and some Dijonsenapscrème to each tallrik.

Downloads

  printer version.pdf

  phone & platta version.pdf