Best 2 Swedish Steak Tartare Recipes

Tantalize your taste buds with Swedish steak tartare, a classic dish that combines the bold flavors of raw beef, egg yolk, and a symphony of seasonings. Originating in the culinary traditions of Sweden, this dish has gained international acclaim for its exquisite simplicity. Indulge in three variations of steak tartare, each offering a unique twist on this culinary masterpiece. The classic recipe stays true to its Swedish roots, while the American version incorporates Worcestershire sauce and prepared horseradish for a tangy kick. For a touch of Asian inspiration, the Japanese-style steak tartare features soy sauce, rice vinegar, and sesame oil, creating a harmonious blend of flavors. Whichever variation you choose, prepare to savor the exceptional taste and texture of this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Tips:

Choose high-quality, fresh beef for the best results.
Ensure the beef is properly chilled before chopping.
Use a sharp knife to get clean, even cuts.
Chop the beef against the grain for a more tender texture.
Season the tartare to your taste with salt, pepper, and other desired seasonings.
Use fresh, high-quality ingredients for the accompaniments, such as capers, onions, and pickles.
Serve the tartare immediately after preparing it, as it is best enjoyed fresh.

Conclusion:

Swedish steak tartare is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. With its simple yet flavorful ingredients, it is sure to impress your guests. So, gather your ingredients, sharpen your knife, and give this recipe a try. You won't be disappointed!