Swedish Steak Tartare (Rabiff)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement