Beef Greta

By Birgitta

Senapsmarinerad oxfilé serveras med råstekt potatis. En riktig klassiker!

Magnus Svensson

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

Details

Servings 4
Adapted from recept.nu

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.