Swedish Steak Tartare Rabiff Food
SWEDISH STEAK TARTARE (RABIFF)
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
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:
- 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)
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
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.
ORIGINAL STEAK TARTARE
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
STEAK TARTARE
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
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.
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.
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
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