Swedish Steak Tartare (Rabiff)
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
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
directions
- 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.
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RECIPE SUBMITTED BY
Andreacute Grisell
Stockholm, 0
37 years, chef diploma, but nowadays a graduate in computer science and nuclear reactor physics. Also into polar research.
<br>
<br>Food is a passion.