Steak Tartare

Name: Steak Tartare (Rørt Tartar)
Yield: Serves 6
Cuisine: Danish
Ingredients: 900 g (2 lb) minced (ground), or even better scraped or very finely chopped fillet steak (tell your butcher that it’s for steak tartare to be eaten raw); 6 egg yolks; 2 eggs (optional); 3 tbsp truffle oil (optional); 1–2 tbsp Dijon mustard; 20–30 capers, very finely chopped; 10 small cornichons, very finely chopped; 4 squirts of Worcester sauce; 10 drops of Tabasco (optional); 1 small onion, very finely chopped or grated; 4 tbsp olive oil; 1 tsp pink Himalayan salt or sea salt; 100 ml (3½ fl oz/scant ½ cup) olive oil; 4 large potatoes, washed well but not peeled; 1 tsp fresh horseradish, very finely chopped; chopped chives, to garnish; 1 tsp finely chopped rosemary; ½ tsp pink Himalayan salt or sea salt; fresh horseradish, grated, to garnish

Rørt Tartar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

There are so many fantastic ways to make steak tartare, and how I create mine depends on my mood and the season. This particular variation works well both in summer and winter. For those of you who don’t like to eat raw meat, once mixed, the steak can be gently fried.

Ingredients

For the Tartare

900 g (2 lb) minced (ground), or even better scraped or very finely chopped fillet steak (tell your butcher that it’s for steak tartare to be eaten raw)

Europe
Denmark
Starter
Gluten-free
Nordic
Winter
Summer

Method

Preheat the oven to 200°C/400°F/gas mark 6.

First make the tartare. Put the minced (ground), scraped or chopped fillet steak into a large mixing bowl and add the salt.

Heat the olive oil in a small frying pan (skillet) and add the onion. Gently fry for a couple of minut