Swedish Steak Tartare Rabiff Recipes

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

Tartare is a word that the French give to something with (mostly) raw ingredients that are minced and/or chopped. This is a world-famous, award-winning recipe given to my father by the barman at a deluxe hotel, who would knock this up on demand in record time. And boy, was it in demand! Chop the beef by hand, as machines tend to crush the meat and you end up with a soggy mess. My father's award-winning barman friend (sadly, now no longer with us) actually used 2 knives simultaneously in each hand to do this. He prepared the whole thing, including chopping the meat, in 15 minutes. If he knew he was going to be busy, then he pre-cut and sliced and diced everything beforehand, in which case he served it in less than 5 minutes. Serve with thin, buttered toast.

Provided by Sonya Jane

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 4

Number Of Ingredients 15

• Ingredients

Nutrition Facts : Calories 297.5 calories, Carbohydrate 6.8 g, Cholesterol 158.7 mg, Fat 22.2 g, Fiber 0.3 g, Protein 16 g, SaturatedFat 8.2 g, Sodium 526.2 mg, Sugar 2.6 g