Polish Steak Tartare (Befszytk Tatarski)

Name: Polish Steak Tartare (Befszytk Tatarski)
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Eastern European,Polish
Ingredients: 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

A traditional Polish steak tartare, or befsztyk tatarski, combines raw beef tenderloin with classic condiments for a flavorful appetizer.

⭐ 4.3 (33 reviews) Prep: 30 minTotal: 30 minYields: 6 servings

Category Tags:

Appetizer

Cuisine Tags:

Eastern European Polish

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Instructions

Combine ground or finely chopped beef tenderloin, mustard, olive oil, pasteurized egg yolk, parsley, salt, and pepper in a bowl.
Form the mixture into a mound on a serving plate.
Create a center indentation and place a pasteurized egg yolk within it.
Arrange chopped onion, pickles, capers, and anchovies around the tartare.
Serve immediately, optionally with toast points.

Nutritional Info (per serving)

Calories: 444 kcal

Carbohydrate: 14 g

Cholesterol: 345 mg

Fiber: 1 g

Protein: 29 g

Saturated Fat: 10 g

Sodium: 671 mg

Sugar: 2 g

Fat: 29 g

Unsaturated Fat: 0 g