Ingredients
Units
Scale
- 1 Ib (450g) of ground 80/20 beef
- 1/4 Ib (115g) of ground pork
- 1 Anchovy fillet, finely chopped – TFD uses Ortiz brand only
- 4 Free range egg yolks
- 1 goodly pinch of white pepper
- 2 Tablespoons capers, chopped
- 1 Tablespoon cornichon pickles, chopped
- 3 Tablespoons pickled beetroot, finely diced
- 1 Onion, finely chopped
- 1 Tablespoon of Swedish mustard (preferred) or use Dijon
- Salt & pepper
- Organic ghee for frying
- ***
- To serve:
- 8 Potatoes
- 4 Free range eggs
- Organic ghee for frying, and butter for thickening the sauce
- 1/2 cup (1.25dl) of good beef stock
- Splash of the cornichon liquid
- Splash of the pickled beetroot liquid
- Salt & black pepper
- Chives for garnish
Instructions
- Blend all the ingredients for the beef patties in a large mixing bowl until they are all very well mixed.
- With your hands, form 4 large beef patties and fry them over medium heat in butter for about 5 minutes on each side. When done, deglaze the pan with the beef stock and cornichon/beetroot liquids, and let reduce to half.
- Thicken the sauce with a knob of butter and season with salt and pepper.
- Peel and dice the potatoes and fry them in a little ghee and vegetable oil on low heat until golden brown on the outside and soft on the inside – about 15 minutes.
- Fry the eggs in ghee and serve on top of the beef patties. Place the fried potatoes and drizzle the pan sauce around the beef and garnish with chives.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1424.05 kcal
- Sugar: 5.55 g
- Sodium: 1745.6 mg
- Fat: 108.88 g
- Saturated Fat: 64.04 g
- Trans Fat: 0.23 g
- Carbohydrates: 79.72 g
- Fiber: 10.41 g
- Protein: 37.89 g
- Cholesterol: 610.12 mg
