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.
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.
PrintTry Swedish Thursdays: Steak Tartare with Västerbottensost and Juniper Berries
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Swedish steak tartare features finely minced sirloin, complemented by the unique flavors of Västerbottensost cheese, tarragon aioli, and juniper berries, served with crispy rye crisps.
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
- Ensure your sirloin steak is fresh and sourced from a trusted butcher. Mince the steak finely.
- In a bowl, combine the minced steak with the finely chopped shallot, egg yolk, grated Västerbottensost, chopped parsley, chopped chive, Dijon mustard, olive oil, tarragon aioli, and crushed juniper berries.
- Season the mixture with salt and pepper to taste, mixing until all ingredients are well incorporated.
- Divide the steak tartare into four equal portions. Shape each portion into a ball using two spoons.
- Arrange the shaped tartare portions on a serving plate.
- Serve immediately with rye crisps on the side.
Notes
Ensure the beef is extremely fresh and sourced from a trusted butcher. Västerbottensost cheese adds a unique flavor, but if unavailable, you can substitute with a sharp aged cheese. Serve immediately for the best texture and flavor. Rye crisps add a delightful crunch and are a traditional accompaniment.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 18
- Carbohydrates: 3
- Fiber: 0
- Protein: 20
- Cholesterol: 100
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
Frequently Asked Questions
What type of meat should I use for the steak tartare?
You should source high-quality beef from a butcher you trust, as freshness is key for this dish.
How do I incorporate Västerbottensost into the recipe?
The Västerbottensost can be grated or crumbled and mixed into the steak tartare for a unique flavor profile.
What is the purpose of the juniper berries in this recipe?
The juniper berries add a distinct, aromatic flavor that complements the richness of the beef and the cheese.
