1 lb. beef tenderloin
8 medium potatoes
4 Tbsp. butter
salt, pepper to taste
Adapted from Served from the Swedish Kitchen: Fifty Classic Recipes from Sweden. This dish probably originated at the swanky Hotel Rydberg in Stockholm - something of a Swedish Algonquin, a magnet for the glitterati - actors and artists of all stripes.
Cut meat into bite-sized cubes.
Peel potatoes and cut into 3/4 inch dice (1.5 cm).
In a large skillet, melt 2 Tbsp. butter over low heat. Add potatoes to skillet and fry slowly (be patient!) until tender - soft on the inside, browned on the outside. Remove from skillet and set aside (cover to keep warm).
Heat 2 Tbsp. butter in skillet, add onions. Sauté until onions are transparent. Remove from skillet and set aside.
Salt and pepper meat to taste. Increase heat to high heat, and add meat to skillet. Brown meat, stirring frequently, until meat is browned on the outside, but still pink inside.
Arrange on a platter with potatoes on one side, meat on the other, divided by the onions. Garnish with chopped parsley and worcestershire sauce. Serve with mustard cream