Finely minced raw beef tenderloin served with a raw egg yolk, chopped onion, pickled cucumber, and capers — a bold Polish appetizer for the adventurous.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled white plate
Garnishes: egg yolk, capers, diced onion
Accompaniments: dark rye toast, vodka
Instructions
-
1
Using a very sharp knife, hand-mince the beef tenderloin into a fine, even dice. Do not use a grinder.
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2
Divide the tartare among chilled plates, shaping into neat mounds.
-
3
Make a well in each mound and place a raw egg yolk in the center.
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4
Arrange small piles of diced onion, pickled cucumber, and capers around the tartare.
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5
Drizzle with olive oil, season with salt and pepper.
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6
Serve immediately with toasted dark rye bread. Guests mix their own toppings in.
Did You Know?
In Poland, tatar is traditionally served at weddings alongside vodka — it is considered one of the best accompaniments to Polish spirits.
Chef's Notes
Equipment Tips
- very sharp knife
- chilled plate
Garnishing
egg yolk, capers, diced onion
Accompaniments
dark rye toast, vodka
The Story Behind Tatar
Polish beef tartare takes its name from the Tatar people who influenced Polish cuisine through centuries of contact. The dish became fashionable in 19th-century Warsaw restaurants and remains a staple of upscale Polish dining and vodka bars.
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