🇵🇱 Polish Cuisine

Tatar

Polish Beef Tartare

Prep Time 20 min

Servings 4

Difficulty Easy

Calories 220 kcal

Finely minced raw beef tenderloin served with a raw egg yolk, chopped onion, pickled cucumber, and capers — a bold Polish appetizer for the adventurous.

Ingredients

400g beef tenderloin (sushi-grade freshness)
4 egg yolks
1 small onion, finely diced
4 pickled cucumbers, finely diced
2 tbsp capers
2 tbsp olive oil
Salt, pepper
Dark rye bread, toasted

Instructions

1 Using a very sharp knife, hand-mince the beef tenderloin into a fine, even dice. Do not use a grinder.
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.
4 Arrange small piles of diced onion, pickled cucumber, and capers around the tartare.
5 Drizzle with olive oil, season with salt and pepper.
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.