Low-carb beef Rydberg
- 1¾ lbs 800 g rutabaga, finely diced
- 3 tbsp 3 tbsp butter, divided, for frying
- 3 tbsp 3 tbsp olive oil, divided, for frying
- 2 2 yellow onion, finely choppedyellow onions, finely chopped
- 1½ lbs 650 g beef, tenderloin, finely diced like rutabaga, at room temperature
- salt and pepper
- 4 4 egg yolk (optional)egg yolks (optional)
- fresh parsley, finely chopped (optional)
- 2 tbsp 2 tbsp Dijon mustard (optional)
- ¼ cup 60 ml sour cream (optional)
- Preheat the oven to 170°F (75°C).
- Over medium-high heat, add 1 tbsp each of the butter and oil to a large skillet. Fry the rutabaga until golden brown and soft. Season with salt and pepper. Move the fried rutabaga to a large ovenproof dish and keep warm in the oven.
- Add another tbsp each of butter and olive oil to the skillet. Fry the onion over medium-high heat until soft and golden. Salt and pepper to taste. Keep warm in the oven together with the rutabaga.
- Add remaining butter and oil to skillet, increase heat to high and fry the beef until browned and slightly pink inside. Salt and pepper to taste.
- Remove the rutabaga and the onion from the oven and place the meat in the same dish. To make it truly Swedish, serve with raw egg yolks(one per serving), some finely chopped parsley and a dollop of French Dijon mustard.
If raw egg yolks are too adventurous for you and your dinner mates, feel free to poach the yolks gently in a water bath before serving or to leave them out entirely.
Sour cream as a garnish can also substitute for the egg yolk to add a little extra protein and visual flare.