Swedish Steak Tartare Rabiff 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.

STEAK TARTARE (THANKS TO FREDY)

Steak Tartare (Thanks to Fredy) image

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

2 teaspoons olive oil
2 tablespoons ketchup
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 dashes hot pepper sauce (such as Tabasco®), or more to taste
¼ teaspoon curry powder, or to taste
1 pinch salt
1 pinch ground black pepper
4 anchovy fillets
2 tablespoons finely chopped onion
2 tablespoons finely chopped gherkin pickles
½ tablespoon capers, roughly chopped
10 ½ ounces beef filet, finely chopped by hand
2 egg yolks
¼ cup beer

Steps:

Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.

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

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