Try Swedish Thursdays: Steak Tartare with Västerbottensost and Juniper Berries

PARTNER POST — TrySwedish Thursdays is a culinary collaboration between TrySwedish, West Sweden, Gothenburg and Sweden’s most famous and loved cheese Västerbottensost®. Discover the edible delights of the land.
Swedes love their tartare served with mustard, egg yolks, rye crisps, or in this case, with a tarragon aioli, juniper berries, and their special Swedish cheese.

Try Swedish Thursdays: Steak Tartare with Västerbottensost and Juniper Berries

If you haven’t tried making your own beef tartare before, then you must try! It is so easy, just be sure to source your meat from a butcher you trust and let them know what you will be using it for. Freshness is key!

Not sure what Västerbottensost is? Learn about the unique cheese from our article here.

Try Swedish Thursdays: Steak Tartare with Västerbottensost and Juniper Berries
 
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.
Cuisine: Swedish
Ingredients
Steak tartare
  • 450 g (1 pound) sirloin steak
  • ½ finely chopped shallot
  • 1 egg yolk
  • 40 g (1.4 ounces) grated Västerbottensost
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chive
  • ½ tbsp Dijon mustard
  • 1 tbsp olive oil
  • Juice of ½ lime
  • 1 tsp juniper powder (roasted and crushed juniper berries)
  • A pinch of rough-ground black pepper and salt
Tarragon mayonnaise
  • 200 ml (6.75 fluid ounces) oil
  • ½ clove of garlic (crushed)
  • 50 ml (1.7 ounces by volume) coarsely chopped fresh tarragon
  • Juice of ½ lime
  • 1 tsp Dijon mustard
  • salt, to taste
  • 1 egg yolk
Instructions
Steak tartare:
  1. Mince the sirloin finely then mix in all the other ingredients. Divide the steak tartare into four equal balls. Divide each ball into 4–5 pieces, shape with two spoons and arrange on the plate. Put a few knobs of tarragon mayonnaise on the plate.
Tarragon mayonnaise:
  1. Mix the oil, garlic, tarragon, lime, mustard and salt in a blender. Whisk the egg yolk in a bowl and add oil, 1 tsp at a time to stop it curdling (be sure to go easy to begin with.)

 

Contact person:
Lindsey Olsson Shamshoian
A.V. OLSSON TRADING CO., INC.
VICE PRESIDENT, BUSINESS DEVELOPMENT
T: +1 203-969-2090 | M: +1 203-253-3738
http://www.avolsson.com/contact.html


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