Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Swedish Steak Tartare (Rabiff) Recipe
    Lost? Site Map

    Swedish Steak Tartare (Rabiff)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    André Grisell's Note:

    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).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grind the meat yourself or let the butcher do it for you.
    2. 2
      Make sure it is ice-cold when served.
    3. 3
      Do not season the meat in any way.
    4. 4
      Make four nicely shaped hamburgers of the meat.
    5. 5
      Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
    6. 6
      Separate the eggs.
    7. 7
      Make sure the yolks don't break.
    8. 8
      Crown the steaks with the yolks in their shells.
    9. 9
      Serve with salt, pepper and mustard à part.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on September 02, 2007

      55

      This was absolutely amazing and yes we had it with Champagne which really finished it off.I had no idea how good Champagne and raw meat go together!! We added some ground Habanero pepper to the "a part" bit. To die for this is !!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Swedish Steak Tartare (Rabiff)

    Serving Size: 1 (106 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 593.6
     
    Calories from Fat 409
    69%
    Total Fat 45.5 g
    70%
    Saturated Fat 17.6 g
    88%
    Cholesterol 330.9 mg
    110%
    Sodium 431.2 mg
    17%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.4 g
    9%
    Protein 37.4 g
    74%

    The following items or measurements are not included:

    filet of beef

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites