Polish Steak Tartare (Befszytk Tatarski)

Polish Steak Tartare (Befszytk Tatarski)

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
346 Calories
18g Fat
10g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 346
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 369mg 123%
Sodium 605mg 26%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Protein 34g
Calcium 82mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 beef tenderloin (good quality, rinsed, sinew removed and coarsely ground or finely chopped)
  • 1 tablespoon Polish grainy mustard (or other spicy brown mustard)
  • 1 tablespoon olive oil
  • 1 large pasteurized egg yolk
  • 1 teaspoon parsley (finely chopped)
  • Salt, to taste
  • Pepper, to taste
  • To Garnish (all optional): 1 large pasteurized egg yolk, a few tablespoons of finely chopped red onion, 2 small dill pickles, finely chopped, 3 tablespoons capers, finely chopped anchovy (to taste)
  • To Serve: toast points

Steps to Make It

  1. Gather the ingredients.

    Polish Steak Tartare (Befszytk Tatarski) ingredients

    The Spruce / Diana Chistruga

  2. 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.

    beef mixture in a bowl

    The Spruce / Diana Chistruga

  3. Form the mixture into a mound and place it on a serving plate.

    beef shaped into a patty

    The Spruce / Diana Chistruga

  4. Make a slight indentation in the center of the tartare and garnish by placing a pasteurized egg yolk in it.

    egg yolk on top of the beef

    The Spruce / Diana Chistruga

  5. Surround the tartare with finely chopped onion, finely chopped pickles, capers, and chopped anchovies.

    Polish Steak Tartare (Befszytk Tatarski) on a plate

    The Spruce / Diana Chistruga

  6. Serve immediately, with toast points, if desired.

    Polish Steak Tartare (Befszytk Tatarski)

    The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne 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.