Tareq’s Beef Rydberg

Tareq's Beef Rydberg

Serves 4


  • 800 g tenderloin of moose
  • 800 g almond potatoes
  • 2-4 spring onions
  • 3-4 tbsp. butter
  • 4 egg yolks
  • 4 tbsp fresh grated horseradish
  • Salt and black pepper

For serving:

  • Pickled rowanberries
  • Crowberries
  • Parsley

How to do it

  1. Clean and cut the potatoes into 1×1 cm cubes.
  2. Fry the potatoes in 2-3 tbsp. butter until golden.
  3. Chop the spring onions and add to the potatoes. Fry for one or two minutes.
  4. Salt to taste.
  5. Cut the moose tenderloin into cubes 2×2 cm.
  6. Fry in a very hot pan with one tbsp. butter until medium rare.
  7. Season the meat with salt and freshly crushed black pepper.
  8. Serve the meat and the potatoes side by side on a plate.
  9. Garnish with freshly grated horseradish, pickled rowanberries, parsley, crowberries and a raw egg yolk.

This recipe was made as part of the Tornedalen episode.