Steak tartare

Flavour with Västerbottensost and juniper berries. Serve with tarragon mayonnaise.

Steak tartare

450 g sirloin steak
½ finely chopped shallot
1 egg yolk
40 g grated Västerbottensost
1 tbsp chopped parsley
1 tbsp chopped chive
½ tbsp Dijon mustard
1 tbsp olive oil
Juice of ½ lime
1 tsp juniper powder (roasted and crushed juniper berries)
A pinch of rough-ground black pepper and salt

Tarragon mayonnaise

200 ml oil
½ clove of garlic (crushed)
50 ml coarsely chopped fresh tarragon
Juice of ½ lime
1 tsp Dijon mustard
2 ml salt
1 egg yolk

Steak tartare: Mince the sirloin finely then mix in all the other ingredients. Divide the steak tartare into four equal balls. Divide each ball into 4–5 pieces, shape with two spoons and arrange on the plate. Put a few knobs of tarragon mayonnaise on the plate.

Tarragon mayonnaise: Mix the oil, garlic, tarragon, lime, mustard and salt in a blender. Whisk the egg yolk in a bowl and add oil, 1 tsp at a time to stop it curdling (be sure to go easy to begin with.)