Try Swedish Thursdays: Steak Tartare with Västerbottensost and Juniper Berries
Cuisine: Swedish
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.
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
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.)
Recipe by Honest Cooking by Mercato Fabbrica at