Imported from Instagram

Creamy Steak Tartare Dip with Parmesan Cream and Chanterelle Chips

Name: Creamy Steak Tartare Dip with Parmesan Cream and Chanterelle Chips
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 påse Gårdschips Browned Butter & Chanterelle; 80 g Ground beef tenderloin for steak tartare; 1 Shallot (Finely chopped); Chives (Finely chopped, amount not specified); 1 tsk Coarse-grained Scanian mustard; 1 tsk Worcestershire sauce (The source spells it as 'worceistershire sås'); 1 msk Small capers; 2 tsk Champagne vinegar; 1 dl Low-fat crème fraîche; 2 msk Mayonnaise; Parmesan (Grated into the cream; amount not specified. Also for topping.); 1 msk Chanterelle stock concentrate; 0.5 Lemon (Zest and juice; additional lemon for topping, amount not specified); Salt (To taste; amount not specified); Black pepper (To taste and for topping; amount not specified)

Recipe by FOODGEEKZ | Emmy & Evelina @foodgeekz.se · Instagram

Imported by Arne Bakkevold on SeeMeCook

Swedish snack dish with steak tartare seasoned with mustard, capers, and champagne vinegar, served on top of a creamy Parmesan and chanterelle cream. Enjoy by scooping up the dip with browned butter and chanterelle-flavored chips.

4 servings10 minOther

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Ingredients

1 påse Gårdschips Browned Butter & Chanterelle
80 g Ground beef tenderloin for steak tartare
1 Shallot (Finely chopped)
Chives (Finely chopped, amount not specified)
1 tsk Coarse-grained Scanian mustard
1 tsk Worcestershire sauce (The source spells it as 'worceistershire sås')
1 msk Small capers
2 tsk Champagne vinegar
1 dl Low-fat crème fraîche
2 msk Mayonnaise
Parmesan (Grated into the cream; amount not specified. Also for topping.)
1 msk Chanterelle stock concentrate
0.5 Lemon (Zest and juice; additional lemon for topping, amount not specified)
Salt (To taste; amount not specified)
Black pepper (To taste and for topping; amount not specified)

Steps

1
Stir together the crème fraîche, mayonnaise, grated Parmesan, chanterelle stock concentrate, and the zest and juice of half a lemon to make the Parmesan cream.
2
Season the cream with salt and black pepper.
3
Set the cream aside to allow the flavors to infuse.
4
Combine the ground beef tenderloin with the finely chopped shallot and chives, mustard, Worcestershire sauce, small capers, and champagne vinegar. Chop and stir the mixture so that the meat separates and everything is thoroughly combined.
5
Season the steak tartare with salt and black pepper.
6
Spread the Parmesan cream on a serving platter and top with the steak tartare.
7
Garnish with chives, black pepper, Parmesan, and lemon.
8
Serve with Gårdschips Browned Butter & Chanterelle. Scoop up the steak tartare dip with the chips and enjoy.

Notes

The description states a total time of 10 minutes and mentions fuet sausage as an alternative to steak tartare. The amount of chives and Parmesan is not specified. The quantity in the chip bag depends on the product packaging; therefore, the nutritional information for the chips is only estimated.