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).
My Private Note
Units: US | Metric
- 1Grind the meat yourself or let the butcher do it for you.
- 2Make sure it is ice-cold when served.
- 3Do not season the meat in any way.
- 4Make four nicely shaped hamburgers of the meat.
- 5Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
- 6Separate the eggs.
- 7Make sure the yolks don't break.
- 8Crown the steaks with the yolks in their shells.
- 9Serve with salt, pepper and mustard à part.
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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
- Total Fat 45.5 g
- Saturated Fat 17.6 g
- Cholesterol 330.9 mg
- Sodium 431.2 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 1.2 g
- Sugars 2.4 g
- Protein 37.4 g
The following items or measurements are not included:
filet of beef