SWEDISH STEAK TARTARE (RABIFF)
This is steak tartare as we use to make it in Sweden. It is mixed at the table by the guests themselves. It is best served with ice-cold vodka or Champagne (but then cut down on the accessories). The quality of the meat cannot be compromised upon. Use only fresh fillet. One popular variety is to let the guests mix their steaks and then broil them on very high heat over a charcoal fire for only a few seconds, so that they remain raw inside. In that case it may be served with french fries and butter Maitre d'Hotel (i.e. butter mixed with finely chopped parsley and a little lemon).
Provided by Andreacute Grisell
Categories Meat
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grind the meat yourself or let the butcher do it for you.
- Make sure it is ice-cold when served.
- Do not season the meat in any way.
- Make four nicely shaped hamburgers of the meat.
- Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
- Separate the eggs.
- Make sure the yolks don't break.
- Crown the steaks with the yolks in their shells.
- Serve with salt, pepper and mustard à part.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love