Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Steak tartare with local herbs and sweet mustard
  • img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Steak tartare with local herbs and sweet mustard
  • Steak tartare with local herbs and sweet mustard
    1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 3.10 out of 5)
    Loading...Loading...
    By Andreas Viestad

    Steak tartare with local herbs and sweet mustard

    Print Friendly
    Share
    Print Friendly

    When making steak tartare, make sure to buy fresh meat, and chop or scrape it yourself. I prefer chopping the meat, as that gives the dish some more structure.

    Serves 4

    PREPARATION:

    • 1

      Finely chop the meat. Transfer to a medium bowl, and add celeriac, celery, sorrel oregano, mustard and salt. Grind the pepper and coriander with a pestle and mortar, and add to the mixture. Mix until smooth, and thoroughly blended.

    • 2

      Place the meat on a cutting board, and divide in four equal pieces. Shape nicely, transfer to serving plate, and top with egg yolk. Serve immediately.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E08 The Pearl of Fjords and tagged , . Bookmark the permalink.
  • Comments

  • Related articles

  • Tina travels to Morgedal in Telemark, the cradle of skiing. In preparation for a hike, Tina packs a lunch made up of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

     

    Print Friendly
  • Recipes and articles

  • Join us on Facebook