Swedish Steak Tartare Food

STEAK TARTARE

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.

STEAK TARTARE

Steps:

• Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.

ORIGINAL STEAK TARTARE

Steps:

• In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

SWEDISH STEAK TARTARE

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.

SWEDISH STEAK TARTARE (RABIFF)

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.

STEAK TARTARE

Steps:

• Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
• Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

STEAK TARTARE

Steps:

• Chop sirloin into cubes.
• Place in food processor and chop/puree until meat is the consistency of ground beef.
• Mix with remaining ingredients; refrigerate for 2 hours.
• Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
• Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
• Put in bowls alongside.

CAVIAR AND STEAK TARTARE

Steps:

• In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
• Petrossian.