Finnish Beef Tartare (Raakapihvi)
Description
This Scandinavian favorite is also a restaurant favorite in Finland. Served on toast, this is considered a sandwich; served with crackers, it is an appetizer; and served on a dinner plate garnished with vegetables, it is a main dish. Serve a variety of dark breads with Finnish Beef Tartare--dark rye, pumpernickel, hardtack, rye crispbread, etc.--or serve it with French bread.
Serves 4 to 6 for dinner, or serves 8 for lunch.
Serves 4 to 6 for dinner, or serves 8 for lunch.
Ingredients
2 pounds very lean sirloin, tenderloin, or top round (use high quality fresh meat only)
very finely chopped onion
very finely chopped pickled beets
egg yolks
chopped parsley fresh
very finely chopped onion
very finely chopped pickled beets
egg yolks
chopped parsley fresh
Instructions
Scrape the meat with a knife so it is finely pulverized, or put it through a meat grinder several times, using a fine blade, until it is very smooth.
For dinner servings, divide the meat into 4 to 6 equal parts, molding each in a rounded cereal bowl to make a smooth mound. Turn each mound of beef out onto a plate and surround it first with a ring of the onion and then a ring of the pickled beets. Sprinkle with the parsley. Top each mound with a whole raw egg yolk, centering it perfectly. Offer salt and pepper.
For lunch portions, divide the meat into 8 parts, again molding each in a cereal bowl. Unmold on a thin slice of pumpernickel or on toasted buttered French bread. Surround with the onion and beats, and top with a raw egg yolk.
For an appetizer, press the beef into a fancy mold or bread pan that has been rinsed out with cold water, then unmold on a tray. Sprinkle with the onion and beets, and surround with salted crackers.
For dinner servings, divide the meat into 4 to 6 equal parts, molding each in a rounded cereal bowl to make a smooth mound. Turn each mound of beef out onto a plate and surround it first with a ring of the onion and then a ring of the pickled beets. Sprinkle with the parsley. Top each mound with a whole raw egg yolk, centering it perfectly. Offer salt and pepper.
For lunch portions, divide the meat into 8 parts, again molding each in a cereal bowl. Unmold on a thin slice of pumpernickel or on toasted buttered French bread. Surround with the onion and beats, and top with a raw egg yolk.
For an appetizer, press the beef into a fancy mold or bread pan that has been rinsed out with cold water, then unmold on a tray. Sprinkle with the onion and beets, and surround with salted crackers.
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