Swedish Steak Tartare Food
STEAK TARTARE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
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.
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.
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 (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.
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
STEAK TARTARE (THANKS TO FREDY)
Tartare is a word that the French give to something with (mostly) raw ingredients that are minced and/or chopped. This is a world-famous, award-winning recipe given to my father by the barman at a deluxe hotel, who would knock this up on demand in record time. And boy, was it in demand! Chop the beef by hand, as machines tend to crush the meat and you end up with a soggy mess. My father's award-winning barman friend (sadly, now no longer with us) actually used 2 knives simultaneously in each hand to do this. He prepared the whole thing, including chopping the meat, in 15 minutes. If he knew he was going to be busy, then he pre-cut and sliced and diced everything beforehand, in which case he served it in less than 5 minutes. Serve with thin, buttered toast.
Provided by Sonya Jane
Categories Appetizers and Snacks Seafood
Time 15m
Yield 4
Number Of Ingredients 15
Steps:
- Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
- Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 6.8 g, Cholesterol 158.7 mg, Fat 22.2 g, Fiber 0.3 g, Protein 16 g, SaturatedFat 8.2 g, Sodium 526.2 mg, Sugar 2.6 g
More about "swedish steak tartare food"
TRY SWEDISH THURSDAYS: STEAK TARTARE WITH …
Swede's love their tartare with mustard, egg yolks, rye crisps, or in this case, a tarragon aioli, juniper berries, and a special Swedish cheese. …
From honestcooking.com
Cuisine SwedishEstimated Reading Time 2 minsAuthor Honest Cooking
From honestcooking.com
Cuisine SwedishEstimated Reading Time 2 minsAuthor Honest Cooking
HOW TO MAKE STEAK TARTARE AT HOME | FOOD & WINE
At Fleishers you can ask them to chop the meat up for you, but it's easy enough to do at home, right before you serve it. Keep the meat cold in the fridge until you are ready to prepare it. You ...
From foodandwine.com
From foodandwine.com
CLASSIC STEAK TARTARE RECIPE (BEEF TARTARE) - MISSION FOOD …
Instructions. Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop. Meanwhile, prep the …
From mission-food.com
From mission-food.com
TARTARE RECIPES - GREAT ITALIAN CHEFS
This collection of tartare recipes contains some fantastic starter ideas from a number of Italy's best chefs. Marco Stabile's beef tartare recipe is topped with black truffle caviar for a luxurious finish, while Giorgio and Gian Pietro …
From greatitalianchefs.com
From greatitalianchefs.com
THIS IS WHY YOU SEE STEAK TARTARE ON EVERY COOL
At Torst, he taps into all the leftovers of the restaurant to dream up his tartare—salted plums, jalapeno vinegar, pickled green almonds in addition to bits of meat.
From foodandwine.com
From foodandwine.com
STEAK TARTARE RECIPE BY JESS LACEY - HONEST COOKING
You can either very finely chop the steak (freezing it for 20 minutes first should help), or using a very sharp knife, scrape across the surface of the beef almost like your peeling it, so fragments of the meat gather on the edge …
From honestcooking.com
From honestcooking.com
STEAK TARTARE - WIKIPEDIA
Steak tartare or tartar steak is a dish of raw ground (minced) beef [1] [2] or horse meat. [3] It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to …
From en.wikipedia.org
From en.wikipedia.org
BEEF/STEAK TARTARE: SIGMUND FREUD’S BREAKFAST ... - JEWISH …
Recipe: Classic Steak Tartare for a Viennese Coffee-House print recipe . This is the one dish where you should be very careful which meat you chose. Get the best, freshest, lean high-quality meat (organic, if possible) from …
From jewishviennesefood.com
From jewishviennesefood.com
STEAK TARTARE | TRADITIONAL APPETIZER FROM FRANCE
Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, …
From tasteatlas.com
From tasteatlas.com
ANTHONY BOURDAIN’S STEAK TARTARE - FOOD NETWORK CANADA
Step 1. Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley. Step 2.
From foodnetwork.ca
From foodnetwork.ca
THE BEST BEEF TARTARE RECIPE - MY MOM'S - WONDERFUL WANDERINGS
5. Mix the meat together with all the ingredients – the finely chopped shallots, chopped capers, chopped pickles, and chopped parsley. Add in the Worcestershire sauce, tabasco, and mayonnaise.
From wonderfulwanderings.com
From wonderfulwanderings.com
SWEDISH STEAK TARTARE | RECIPES WIKI | FANDOM
1½ 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 Grind the meat. Do not season the meat in any way. Make four shaped hamburgers of the meat. Arrange on the plates with onion, capers, beets and …
From recipes.fandom.com
From recipes.fandom.com
HOMEMADE JAPANESE STEAK TARTARE - A PURE PALATE
Roll the cilantro leaves into a small ball and thinly slice them into delicate ribbons. Add the cilantro ribbons to the bowl with the beef, scallions, and jalapeños. Measure the soy sauce, sesame oil, sesame seeds, and salt and place beside the …
From apurepalate.com
From apurepalate.com
STEAK TARTARE (BISTECCA ALLA TARTARA) - SICILIAN AND ITALIAN FOOD
Whisk egg yolk, add the lemon juice, extra virgin olive oil, salt and freshly ground pepper to taste. Add the dressing to the meat and gently mix them together. Taste, and if necessary, add more of the above. If you prefer your mixture highly seasoned add any of the following: Dijon mustard ( Moutarde de Dijon ), chopped anchovies ...
From allthingssicilianandmore.com
From allthingssicilianandmore.com
SEARED STEAK TARTARE - FRAMED COOKS
Toss with a pinch of salt and pepper. Heat a large skillet over high heat. Sprinkle the bottom with salt. Divide meat into two loose patties and add to skillet. Cook for about 3 minutes until first side is seared. Gently turn with a spatula and add 2 tablespoons oil to the skillet, followed by the garlic and rosemary.
From framedcooks.com
From framedcooks.com
HOW TO EAT STEAK TARTARE (A FRENCH LOCAL’S GUIDE)
Tartare de filet de boeuf or tartare de boeuf is a French delicacy that spans the centuries. It is basically the raw version of steak ground into fine pieces. The word comes from a caricature of the “Tartars” referencing the Mongols in the 13th century who were known to eat raw meat. Initially, it was believed to have horse meat, although ...
From snippetsofparis.com
From snippetsofparis.com
THE SECRETS OF FRENCH CUISINE: FRENCH-STYLE STEAK TARTARE
Tomato jam. - In a saucepan, heat up the olive oil and add the onions, sweat them without colour. - Add the garlic and cook for another minute. - Add the tomato and cook for few minutes, sprinkle the brown sugar. - Cook for 10 minutes.
From finedininglovers.com
From finedininglovers.com
NIGELLA'S STEAK TARTARE RECIPE - BBC FOOD
Method. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt …
From bbc.co.uk
From bbc.co.uk
STEAK TARTARE - THE WASHINGTON POST
Directions. Combine the egg yolk, fish sauce, Worcestershire sauce, mustard, lemon juice, pepper sauce, olive oil and truffle oil in a mini food processor or a …
From washingtonpost.com
From washingtonpost.com
HOW TO PREPARE A STEAK TARTARE - THE CATERER
Preparing the tartare. We start with a teaspoon of Dijon mustard, which is nice and traditional. I then add salt and pepper, remembering that it's easy to add more but not to take away. Worcester sauce follows – just a little bit – and then add some egg yolk to the bowl and give it a good mix. It's important to get the consistency right ...
From thecaterer.com
From thecaterer.com
CLASSIC STEAK TARTARE RECIPE: HOW TO MAKE STEAK TARTARE
Learn how to prepare steak tartare, a French dish consisting of minced raw beef. Learn how to prepare steak tartare, a French dish consisting of minced raw beef. Articles. Videos. Instructors. Food Classic Steak Tartare Recipe: How to Make Steak Tartare. Written by the MasterClass staff. Last updated: Nov 19, 2021 • 2 min read. Learn how to make steak …
From masterclass.com
From masterclass.com
STEAK TARTARE: RAW FOOD AT ITS FINEST! - THE JOHAN
Add onions and sauté until soft. Add garlic and chili, sauté for a minute or two. Turn heat to medium-low, stir in tomatoes and cook for about ten minutes. Add salt, pepper, sherry vinegar and sugar, cook stirring infrequently until vinegar is nearly evaporated. Let cool then taste for seasoning, set aside till needed.
From johanjohansen.dk
From johanjohansen.dk
GALICIAN STEAK TARTARE | GALICIAN STEAK SPANISH RECIPES | BASCO
Method. In a large bowl, combine all the ingredients for the steak tartare until the mix starts to bind together. Allow the mix to sit for 10 minutes for the flavours to blend together. To plate the steak tartare, spoon the mix into an individual round cutter mould on all four plates. Drizzle each portion with a little of the sauce left in the ...
From bascofinefoods.com
From bascofinefoods.com
BALTHAZAR’S STEAK TARTARE RECIPE - SERIOUS EATS
2 tablespoons capers. 8 cornichons, cut into small dice. 2 tablespoons flat-leaf parsley, chopped. 1 anchovy fillet, minced. 2 tablespoons extra-virgin olive oil. 1 garlic clove, peeled and minced. 1/2 teaspoon salt. White pepper. 6 …
From seriouseats.com
From seriouseats.com
STEAK TARTARE SANDWICH | RECIPE | KITCHEN STORIES
Step 1 / 4. 10 ml olive oil. ⅔ tsp mustard. ⅔ tbsp red pesto. ⅔ tbsp lemon juice. 133⅓ g minced meat (lean beef) Combine the minced meat, olive oil, red pesto, mustard, lemon juice In a small bowl and mix well.
From kitchenstories.com
From kitchenstories.com
STEAK TARTARE RECIPE - BBC FOOD
Method. Using a very sharp knife, slice the steak into thin slices (cut with the grain), then cut across the slices to create strips of meat. Turn the strips of steak and cut across again into ...
From bbc.co.uk
From bbc.co.uk
STEAK TARTARE - A RAW MEAT CULINARY ADVENTURE - DISH BY DISH
Steps: 1) Shred and chop beef tenderloin after removing all fats. 2) Cut red onions to get 20 rings, and dice the rest of onions, pickles, and beetroot. 3) Arrange 5 onion rings at the circumference of each plate, forming an external circle. 4) Place diced pickles, onions, capers, beetroot and mustard in each ring.
From dishbydish.net
From dishbydish.net
CLASSIC STEAK TARTARE | RICARDO
Ingredients Dressing. 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) whole-grain mustard; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (15 ml) capers, chopped; 1 tsp (5 ml) Dijon mustard
From ricardocuisine.com
From ricardocuisine.com
THE SECRETS OF TERRIFIC STEAK TARTARE - ESCOFFIER
Opt for a cut like beef tenderloin purchased from a local butcher to achieve the most tender results, and chill the meat to make it easier to work with. Then, cut the beef extremely finely, preferably using a chef’s knife to slice it by hand. Aim for …
From escoffier.edu
From escoffier.edu
WHERE TO EAT THE BEST STEAK TARTARE IN THE WORLD? | TASTEATLAS
Paris , France. 28 Rue Vieille du Temple. Recommended by La Cuisine Paris and 3 other food critics. "The steak tartare comes from local farms, and is the freshest of the fresh. They are well known for this dish, and if you are interested in trying one of the best in Paris, you’ll find it here." 8.
From tasteatlas.com
From tasteatlas.com
STEAK TARTARE - THE SPRUCE EATS
Place cubes in a bowl, add dressing, and stir well. Add gherkins, mustard, and red onion. Add salt and pepper to taste. Cover and chill in refrigerator if not serving immediately. When ready to serve, place a 4-inch chef's ring onto 2 plates. Divide tartare equally between rings and press gently with the back of a small spoon in order to evenly ...
From thespruceeats.com
From thespruceeats.com
WHAT IS STEAK TARTARE? - AN UNUSUAL DISH - STEAKSPECIALIST
Steak tartare is a dish consisting of raw ground beef (usually about 20-30% fat) that has been finely chopped. Like we mentioned above, it is usually served with a raw egg yolk on top and other spices mixed in to add flavor. It’s commonly thought that this dish originated in the time when people would work out on farms.
From steakspecialist.com
From steakspecialist.com
BEST FRENCH STEAK TARTARE RECIPE (EASY MINCED BEEF TARTARE)
Place the steak on a clean cutting board, and mince the steak finely with a sharp knife. In a medium mixing bowl, add minced steak and olive oil. Mix to combine. Add pickled cucumbers, capers, shallot, chives, parsley, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.
From izzycooking.com
From izzycooking.com
YOU'RE 100 PERCENT WRONG ABOUT STEAK TARTARE - NEWSWEEK
You're 100 Percent Wrong About Steak Tartare. By Alexander Nazaryan On 01/23/16 at 11:45 AM EST. Crostini topped with steak tartare; while the thought of raw beef may make some want to gag, in the ...
From newsweek.com
From newsweek.com
ISTRIAN STYLE STEAK TARTARE – EUROPAMARKETCA
S teak Tartare is one of those meals that evolved over the course of history by morphing into many different variations and absorbing many local cultures. Therefore, to claim any recipe for Steak Tartare as "original" is, in my humble opinion, somewhat pretentious. The recipe I share with you here is an Istrian style Steak Tartare. As with any ...
From europamarketca.com
From europamarketca.com
BEST STEAK TARTARE RECIPE, PLUS AN ALTERNATIVE
Remove steak from grill. Chop it into small pieces (start by slicing it, then slicing it again, so on). Combine diced steak with chopped ingredients. Mix and add harissa, aioli, salt and pepper to taste. Serve in rustic dish (we used mini cast iron cocottes from Staub) alongside grilled or toasted slices of baguette.
From gearpatrol.com
From gearpatrol.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Watch this season of The Great Food Truck Race as the country’s best and most successful food truck owners team up with friends and family to hit the road and cook their way across America. ADVERTISEMENT. shows. Great Canadian Cookbook. Our Best Butter Tart-Inspired Recipes. Food Network Canada Editors . Great Canadian Cookbook. Three Simple Ways to Cook …
From foodnetwork.ca
From foodnetwork.ca
STEAK TARTARE | SAVOY GRILL RECIPE | GORDON RAMSAY RESTAURANTS
Cooking instructions. Using a very sharp knife, dice the tenderloin. Mix together all of the ingredients to make the sauce in a glass bowl, season to taste. Add the steak to the bowl and mix thoroughly. place a 100mm ring on each plate and transfer the tartare into the ring, pressing down to create a flat surface with the back of a spoon.
From gordonramsayrestaurants.com
From gordonramsayrestaurants.com
ULTIMATE STEAK TARTARE RECIPE (BEEF TARTARE) - A SPICY PERSPECTIVE
Mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, 1 tablespoon lemon juice, and spicy mustard. Stir to combine. Set out a mixing bowl. Add the chopped steak, minced shallots, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Mix well.
From aspicyperspective.com
From aspicyperspective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love