Swedish Steak Tartare Rabiff Recipes

SWEDISH STEAK TARTARE (RABIFF)

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.

STEAK TARTARE

Steps:

• Chop sirloin into cubes.
• Place in food processor and chop/puree until meat is the consistency of ground beef.
• Mix with remaining ingredients; refrigerate for 2 hours.
• Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
• Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
• Put in bowls alongside.

SWEDISH STEAK TARTARE

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.

STEAK TARTARE

Steps:

• In a small wooden mixing bowl, combine the anchovy, capers and garlic.
• Using the back of a fork, crush the ingredients and form a paste.
• Add the egg and mustard.
• Whisk well.
• Season with salt, pepper & Worcestershire sauce.
• Whisk in the oil, to form an emulsion.
• In a cold mixing bowl, combine the tenderloin and shallots.
• Season the meat with salt & pepper.
• Add the emulsion and mix well.
• Form the tartare into 4 oz rounds, about 1 inch thick.
• Place in the center of 4 cold plates.
• Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
• Serve with toast points.
• Now, enjoy!
• The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".