A pan-fried patty of lean beef served rare on a slice of toasted white bread, ringed with capers, pickled beets, raw onion, horseradish and a raw egg yolk — a Danish lunch classic.
Despite the name, pariserbøf has nothing to do with Paris — in Denmark soft white bread is called 'French bread,' which is the only French thing about it. The dish dates to the 1960s and is a thoroughly Danish invention: essentially an open-faced, inside-out burger built for the smørrebrød lunch table. The rare beef patty on toasted white bread is ringed with sharp garnishes and finished with a glossy raw yolk, and it still appears on the lunch menu of nearly every traditional Danish restaurant.
A crusty-edged, rare beef patty rich and bloody-tender, against the snap of capers, sweet-sour beetroot, the burn of raw onion and horseradish, then the raw yolk pulling it all into one luxurious mouthful. Bold, savory, almost a deconstructed steak tartare that's been kissed by the pan.
Searing the patty hard but briefly keeps the centre rare and juicy, close to tartare but with a browned, flavorful crust from the Maillard reaction. The raw yolk acts as a rich sauce binding the sharp garnishes, while the acidity of capers, vinegar-pickled beets and onion cuts the fat — the same logic that makes classic steak tartare work.
Variations
Some serve it well-done for those wary of rare beef; horseradish may be swapped for grated fresh root or omitted; a sprinkle of fried onions is a common modern addition.
On the Palate
Where Pariserbøf sits in the Danish flavor cloud
Ingredients
Serves 2
How it's made
7 steps · 15 min
- 14 min
Shape 300 g of lean minced beef into two flat patties, seasoned with salt and pepper.
Watch outHandle the mince lightly and don't pack it tight — an over-worked patty cooks up dense instead of tender.
- 23 min
Toast two slices of white bread and butter them while warm.
- 35 min
Fry the patties in butter over high heat, about 2 minutes per side, leaving them rare inside.
Watch outSear hard and fast, about two minutes a side — you want a browned crust but a still-raw, juicy center, close to tartare.
- 41 min
Set each patty on a slice of toast.
- 53 min
Arrange neat piles of capers, diced pickled beetroot, chopped raw onion and grated horseradish around the meat.
- 61 min
Make a small well on top of each patty and slide in a fresh raw egg yolk.
Watch outSlide the raw yolk into a shallow well right before serving so it sits glossy and whole — it's the sauce that binds the sharp garnishes.
- 71 min
Serve immediately, eaten with a knife and fork while the yolk is still glossy.
