Equipment
Ingredients
Beef
- 400 g beef tenderloin, trimmed
- 20 g dijon mustard
- 5 ml worcestershire sauce
- salt
- black pepper
Accompaniments
- 60 g pickled beetroots, whole
- 40 g red onion, finely diced
- 30 g capers, drained
- 20 g fresh horseradish, whole root
- 10 g fresh chives, finely minced
- 4 egg yolks
Potato Crisps
- 200 g waxy potatoes, scrubbed
- 500 ml neutral oil
- flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 253 kcal
- Protein
- 26 g
- Carbohydrates
- 14 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 808 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 242 mg
- Potassium
- 651 mg
- Calcium
- 49 mg
- Iron
- 3.5 mg
- Magnesium
- 42 mg
- Phosphorus
- 307 mg
- Zinc
- 3.0 mg
- Vitamin A
- 91 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 2.1 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.24 mg
- Niacin
- 4.7 mg
- Folate
- 40 mcg
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the beef tenderloin in the freezer for 15-20 minutes. This firms up the fat and muscle fibers, making it significantly easier to dice precisely by hand.
While beef chills, prepare the garnishes. Finely dice the pickled beets and red onion into uniform 2-3mm brunoise. Rinse and dry the capers. Finely mince the chives. Set all aside in separate small bowls.
Using a mandoline, slice the potatoes into paper-thin rounds (approx 1mm). Rinse them in cold water to remove starch, then pat completely dry with kitchen towels.
Heat the neutral oil in a heavy-bottomed pot to 160°C/320°F. Fry the potato slices in small batches until golden and crisp, about 3-4 minutes. Remove with a slotted spoon, drain on paper towels, and season immediately with salt.
Remove beef from freezer. With a very sharp knife, slice the beef into thin sheets, then julienne into strips, and finally cross-cut into a fine dice (approx 3-5mm). Do not mince into a paste; distinct texture is required.
In a mixing bowl, gently toss the diced beef with the Dijon mustard, Worcestershire sauce, salt, and black pepper. Taste a small amount to check seasoning.
Shape the meat into four round patties and place on chilled serving plates. Create a small indentation in the center of each patty and carefully place a raw egg yolk in the well.
Arrange small mounds of diced beets, red onion, capers, and chives around the meat. Grate fresh horseradish generously over the dish just before serving. Serve with the potato crisps on the side.
Chef's Notes
- Safety is paramount. Buy meat from a trusted butcher, inform them it is for tartare, and keep it below 4°C until the moment of plating.
- The 'Swedish' distinction often lies in the separation of ingredients (deconstructed) rather than mixing everything in, allowing the diner to customize every bite.
- Pickled beets are the signature component of Swedish tartare, providing a sweet and acidic counterpoint to the rich beef.
- For a festive Christmas touch, you can add a pinch of ground allspice to the meat seasoning.
Storage
Troubleshooting
Meat texture is mushy or pasty
Cause: Knife was dull or meat was chopped too aggressively/warm
Fix: Cannot be fixed; serve as is but note for next time
Prevention: Use a razor-sharp knife and keep meat partially frozen during cutting
Meat turns brown/gray quickly
Cause: Oxidation from air exposure
Fix: Remove oxidized surface layer if shallow
Prevention: Cut meat immediately before serving and keep covered
Cultural Context
Råbiff (raw steak) became popular in Swedish restaurants in the late 19th century, inspired by French tartare but adapted with local staple ingredients like pickled beets and horseradish. It remains a sophisticated staple on Swedish bistro menus, often served as a 'halva' (starter) or 'hela' (main with fries).
