Swedish Steak Tartare Rabiff Recipes

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.

Steps:

• In a small bowl, whisk together the mustard, Worcestershire sauce, Tabasco, ketchup, and brandy, if using. In another bowl, combine the shallots, garlic, capers, herbs, and hazelnuts, if using. This can be prepared up to an hour ahead.
• At the very last minute, chop the meat into 1/4 inch dice (not too fine) using a large sharp knife. In a medium mixing bowl, combine the meat, egg yolks, and mustard mixture with a fork. Season with salt and pepper. Fold in the shallot mixture and blend well.
• Divide the meat in four equal portions and arrange them in patties on serving plates (use cylindrical moulds if you have them). Serve immediately, with additional mustard, Worcestershire sauce, Tabasco, ketchup, salt, and pepper on the table for each guest to adjust the seasoning.

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.

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.

Steps:

• In a small wooden mixing bowl, combine the anchovy, capers and garlic.
• Using the back of a fork, crush the ingredients and form a paste.
• Add the egg and mustard.
• Whisk well.
• Season with salt, pepper & Worcestershire sauce.
• Whisk in the oil, to form an emulsion.
• In a cold mixing bowl, combine the tenderloin and shallots.
• Season the meat with salt & pepper.
• Add the emulsion and mix well.
• Form the tartare into 4 oz rounds, about 1 inch thick.
• Place in the center of 4 cold plates.
• Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
• Serve with toast points.
• Now, enjoy!
• The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".

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.