Beef Greta
By Birgitta
Senapsmarinerad oxfilé serveras med råstekt potatis. En riktig klassiker!
Magnus Svensson
- 4
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Ingredients
- 600 g fillet of beef, cut into 1 - 11/2 cm pieces
- 2 yellow onions, finely chopped
- 10 medium sized potatoes, peeled and cut into 1 cm pieces
- butter for frying
- 3 tbsp Dijon mustard
- 2 egg yolks
- salt & pepper
- chopped parsley to serve
Preparation
Step 1
Boil the potatoes for a few minutes in lightly salted water, let drain in colander.
Fry the potatoes in a medium to hot frying pan in a knob of butter until completely done, golden and slightly crispy.
Mix together mustard, egg yolks, onions and cubed meat in a bowl.
Heat a heavy frying pan to a high heat, add a knob of butter and fry the meat mix quickly (a bit like you would an omelette). Season with salt & pepper.
On a serving dish, place the potatoes on one half of the platter and the meat on the other. Scatter with chopped parsley and serve immediately.