|  home | feedback | help          



Beef  Rydberg

Adapted from Marcus Samuelsson  

Wine suggestion


Yield: 2 servings

2 eggs
1 Idaho potato, boiled and diced
1 onion, diced
˝ cup red wine sauce (see recipe)
˝ pound beef tenderloin, diced
2 Tablespoons canola oil

Sear the diced tenderloin on all sides and let sit. Fry the potatoes until golden brown and set aside. Sauté the onions separately. Heat the red wine sauce.

Red Wine Sauce

1 cup veal stock
1 cup red wine
1 shallot
1 sprig thyme
1 Tablespoon butter

Put all the ingredients into a pot. Reduce to a 1/3 of the liquid on low heat. Add the butter right before serving.

To serve, drizzle the sauce around the meat and potatoes mixed with the onions. Right before serving, separate the eggs. Place the egg yolks back into the shell. Place the egg on top of the meat and potatoes.


Wine Suggestion



 Sign up for our newsletters!|Print this page |Email this page to a friend
 QuickMeals Chefs Rising Stars Hospitality Jobs Find a School Wine Community Features Food Events News Ask the Experts Tickets Cookbooks
About Us | Career Opportunities | Affiliate Program | Portfolio| Media Kit | StarChefs in the News
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2009 StarChefs. All rights reserved. | Privacy Policy