Rare beef, parsnip chips & grated egg

Rare beef, parsnip chips & grated egg

The New Nordic
Simon Bajada

Boiled eggs are very well loved in all Nordic countries. No home is without an egg slicer and sliced eggs adorn open sandwiches every morning, usually topped with fish roe or a creamy rora, such as gubbröra or skagenröra. In this recipe, the egg is grated and serves to soften the mustard sauce which in turn perfectly complements the rich beef. Parsnips are used as much for their extra-crunchy texture as for their unique, sweet flavour. A simple and delicious dish to serve cold on a hot day.


Quantity Ingredient
1 x 500g whole piece of beef
1 tablespoon rapeseed oil
2 eggs
1 parsnip
300ml sunflower oil
Mustard dill sauce, for drizzling


  1. Preheat the oven to 180°C. In a frying pan over a high heat, cook the beef in the rapeseed oil for a minute or so on all sides, just to brown the meat and seal it. Transfer to a roasting tray and cook in the oven for 15–20 minutes. You want it to be quite rare so it should still be quite soft to the touch. Remove from the oven and leave to rest for at least 10 minutes, before chilling in the refrigerator for a minimum of 2 hours.
  2. Boil the eggs for 7–8 minutes until hard-boiled. Cool under running water and leave in a bowl of cold water for at least 5 minutes.
  3. Meanwhile, using a mandoline or vegetable peeler, slice the parsnips into very thin discs.
  4. In a heavy-based frying pan, heat the sunflower oil to 180°C. If you don’t have a thermometer, you can check the oil is hot enough by dropping in one of the parsnip slices: if it sizzles and floats to the top, it’s ready to go. Fry the parsnip slices for a minute or so, until they turn golden brown. Using a slotted spoon, transfer them to some paper towel to drain.
  5. Slice the beef thinly across the grain and arrange on serving plates. Peel the egg and then grate it over the top. Scatter with the parsnip chips and drizzle with the mustard dill sauce.
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