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Nutrition Facts
Serving Size 1 (277g) Recipe makes 4 servings
Calories 593
Calories from Fat 409		(69%)
Amount Per Serving		%DV
	Total Fat 45.5g	70%
	Saturated Fat 17.6g	88%
	Monounsaturated Fat 19.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 330mg		110%
Sodium 431mg		17%
Potassium 616mg		17%
Total Carbohydrate 6.5g		2%
	Dietary Fiber 1.2g	4%
	Sugars 2.5g
Protein 37.4g		74%
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Swedish Steak Tartare (Rabiff)

Recipe #34791 | 10 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: André Grisell
Jul 23, 2002

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).

SERVES 4 (change servings and units)

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

Directions

1
Grind the meat yourself or let the butcher do it for you.
2
Make sure it is ice-cold when served.
3
Do not season the meat in any way.
4
Make four nicely shaped hamburgers of the meat.
5
Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
6
Separate the eggs.
7
Make sure the yolks don't break.
8
Crown the steaks with the yolks in their shells.
9
Serve with salt, pepper and mustard à part.

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Featured Reviews for This Recipe

From: Chef Zakanaka

On Sep 2, 2007

This was absolutely amazing and yes we had it with Champagne which really finished it off.I had no idea how good Champagne and raw meat go together!! We added some ground Habanero pepper to the "a part" bit. To die for this is !!!

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