|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Polish steak tartare or befsztyk tatarski ( BEFF-shtick tah-TAHRR-skee) served as an appetizer in restaurants and homes in Poland. It is customary to mix all the ingredients together at the table and serve with toast points.
You can make this raw dish yourself with this recipe from chef Marek (Mark) Widomski, founder and director of The Culinary Institute in Cracow, Poland. Since the meat and egg in this dish are eaten raw, use the most impeccable beef tenderloin you can find from a butcher you trust, along with pasteurized eggs (which reduce the risk of Salmonella). By mincing steak, you reduce the risk of E. coli bacteria (which is greater in pre-ground meat) but you do not eliminate the risk completely.
Freeze the leftover egg whites from this recipe and use them in leftover egg white recipes.
1 pound high-quality beef tenderloin, trimmed, rinsed, coarsely ground or finely chopped
1 tablespoon spicy brown mustard, preferably Polish grainy mustard
1 tablespoon olive oil
1 large egg yolk, preferably pasteurized
1 teaspoon finely chopped parsley
Salt, to taste
Freshly ground black pepper, to taste
Pasteurized raw egg yolks, for garnish
Toast points, for serving
Finely chopped red onion, for garnish
2 small dill pickles, finely chopped, for garnish
3 tablespoons finely chopped capers
Finely chopped anchovies, to taste
Steps to Make It
Gather the ingredients.
In a medium bowl, combine ground or finely chopped beef tenderloin, Polish mustard (or other spicy brown mustard), olive oil, pasteurized egg yolk, finely chopped parsley, and salt and pepper to taste.
Form the mixture into a mound and place it on a serving plate.
Make a slight indentation in the center of the tartare and garnish by placing a pasteurized egg yolk in it.
Surround the tartare with finely chopped onion, finely chopped pickles, capers, and chopped anchovies.
Serve immediately, with toast points, if desired.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
Origins of Steak Tartare
The jury is still out, but it's believed steak tartare (also known as beef tartare) originated in the Baltic provinces of Russia where, in medieval times, the Tatars shredded red meat with a knife and ate it raw while on horseback to avoid stopping to cook meals.
Others believe the dish was originally prepared in French restaurants near the beginning of the 20th century and was known as steak à l'Americaine.
What remains factual is that the dish is popular throughout Western, Central, and Eastern Europe, if not worldwide in one guise or another. In Belgium, it is served with fries and in Denmark and Germany, it is often served on rye bread. Italians call their version of this dish carne cruda. When the tenderloin is thinly sliced and not ground, it is known as Italian carpaccio.