Fast food for a gentleman 3.0 – Sooted tartar on calf

Picture of Björnstierne Antonsson

Björnstierne Antonsson

Chef Mikael Einarsson is a gastronomical hero. You will find him as the gastronomical leader chef @ Björn Franzéns new stylish Brasserie Astoria in Stockholm. Here’s his take on a version of the classic steak tartar but with an elegant twist!

Sooted tartar on calf thighs with wild shoots & capers cream


Soot meat is made in an extremely hot & dry cast iron pan.

  • 200 gr calf thighs
  • wild shoots, such as wild oregano, yarrow, dandelion leaves, fragrant violet & blackcurrant leaves.
  • 2 tablespoons finely chopped chives
  • 2 tablespoons olive oil
  • 1/2 cistron, finely shredded shell
  • salt & pepper
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