Rabiff Swedish Steak Tartare Food

STEAK TARTARE

Steak Tartare image

Provided by Alton Brown

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

16 ounces top sirloin, cleaned and trimmed
2 teaspoons sherry vinegar
1/2 teaspoon dry mustard
2 large egg yolks
1/4 cup light olive oil
6 tablespoons finely diced shallots
2 tablespoons small, brined capers, drained and unrinsed
1 teaspoon kosher salt
1/4 cup celery leaves, finely chopped and divided
2 tablespoons fresh parsley, finely chopped and divided
1 teaspoon freshly grated lemon zest

Steps:

Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

RABIFF (SWEDISH STEAK TARTARE)

Rabiff (Swedish Steak Tartare) image

This recipe is adapted from The History of Steak Tartare by Richard Wottrich. If a more communal dining arrangement is what you are after, then preparing a rabiff for your friends and family should be right down your alley. Traditionally, the Swedish steak tartare is mixed at the dining table by the guests themselves. Ingredients-wise, rabiff is seasoned with pickled beets, horseradish, and Dijon mustard to taste.

Provided by TasteAtlas

Categories Appetizer

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 lb (675 g) fillet of beef (trimmed and finely chopped)
1 white onion, finely chopped
3 tbsp capers
3 tbsp pickled beets
3 tbsp grated horseradish
4 eggs
salt
pepper
Dijon mustard

Steps:

Trim the meat, then chop it as finely as you can.
Using a round cutter, make 4 patties and plate them, placing raw egg yolks on top.
Serve the steak with finely chopped onions, pickled beets, horseradish, capers, salt, pepper, and mustard. Let the guests mix and combine the ingredients whichever way they please.
Although it is optional, you can serve rabiff with french fries.

SWEDISH STEAK TARTARE

Swedish Steak Tartare image

Provided by Robert Farrar Capon

Categories appetizer

Time 10m

Number Of Ingredients 7

Ingredients

1 pound top-quality lean beef, chopped fine (see note)
4 tablespoons capers, chopped
Salt to taste
1 raw egg yolk
2 medium-size cold boiled potatoes, cut into small dice
2 medium-size cooked beets, cut into small dice
4 tablespoons red onion, chopped

Steps:

Mix first 3 ingredients together and arrange in flat mound in center of serving plate.
Score pleasing pattern on mound with back of knife blade, make well in middle and slip egg yolk into well.
Garnish edge of plate attractively with remaining 3 ingredients. Serve with knackebrod and butter.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams, TransFat 0 grams

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.

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