Best Swedish Steak Tartare Recipes

SWEDISH STEAK TARTARE (RABIFF)

Swedish Steak Tartare (Rabiff) image

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

Ingredients

1 1/2 lbs filet of beef, trimmed and very finely ground
1 onion, very finely chopped
3 tablespoons capers
3 tablespoons pickled beets, finely chopped
3 tablespoons horseradish, grated
4 eggs
salt
black pepper
Dijon mustard

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.

SWEDISH STEAK TARTARE

Swedish Steak Tartare image

Provided by Robert Farrar Capon

Categories appetizer

Time 10m

Number Of Ingredients 7

Ingredients

1 pound top-quality lean beef, chopped fine (see note)
4 tablespoons capers, chopped
Salt to taste
1 raw egg yolk
2 medium-size cold boiled potatoes, cut into small dice
2 medium-size cooked beets, cut into small dice
4 tablespoons red onion, chopped

Steps:

Mix first 3 ingredients together and arrange in flat mound in center of serving plate.
Score pleasing pattern on mound with back of knife blade, make well in middle and slip egg yolk into well.
Garnish edge of plate attractively with remaining 3 ingredients. Serve with knackebrod and butter.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams, TransFat 0 grams