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
Scale
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