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Polish Beef Tatar

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Total Time: 30 minutes (plus optional chilling time)
Active Prep Time: 30 minutes
Cooking Time: 0 minutes
Difficulty: Medium (primarily due to technique and handling raw meat)
Serves: 2 as a main, 4 as an appetizer

Ingredients

  • For the Beef Tartare:

    • 400g (14 oz) high-quality beef tenderloin or sirloin, very fresh and well-chilled

    • 1 small yellow onion (approx. 100g), finely chopped

    • 4-5 small pickled gherkins (approx. 80g), finely chopped

    • 2 tbsp capers, rinsed and finely chopped

    • 1 large egg yolk (preferably from a pasteurized egg for safety)

    • 2 tbsp cold water or beef broth

    • 1 tbsp Dijon mustard

    • 2-3 dashes of Worcestershire sauce

    • 1 tsp high-quality paprika (sweet or smoked)

    • Sea salt and freshly ground black pepper, to taste

  • For Serving:

    • Rye bread, toasted or fresh

    • Additional pickled gherkins and capers

    • Fresh chives, finely chopped (for garnish)

    • (Optional) 100g pickled wild mushrooms (a traditional Polish accompaniment)

Equipment

  • Sharp chef’s knife and cutting board

  • Mixing bowls (kept cold in the freezer for 10 minutes prior)

  • Rubber spatula

  • Cling film

Instructions

Step 1: Prepare the Ingredients (Time: 15 minutes | Intensity: Medium)

This step is crucial. Ensure everything is cold and your knife is sharp.

  1. Prepare the Beef: Using your sharpest knife, meticulously trim away any fat, sinew, or connective tissue from the beef. Discard the trimmings. Do not use a grinder or food processor. Instead, finely dice the meat into uniform 3-4mm cubes. This hand-cutting (known as “tailing”) is traditional and creates the perfect texture. Place the diced beef in a chilled mixing bowl and return it to the refrigerator.

  2. Chop Aromatics: Finely chop the onion, pickled gherkins, and capers. Keep them in separate small piles. Place the mixing bowl and a serving plate in the freezer to chill.

Step 2: Assemble the Tartare (Time: 10 minutes | Intensity: Low)

  1. Combine Base: Retrieve the chilled bowl with beef. Add the chopped onion, gherkins, and capers. Using a cold rubber spatula, gently fold the ingredients together until just combined. Avoid overmixing.

  2. Create the Dressing: In a small separate bowl, whisk together the egg yolk, cold water (or broth), Dijon mustard, Worcestershire sauce, paprika, a pinch of salt, and a generous grind of black pepper until smooth.

  3. Season the Beef: Pour the dressing over the beef mixture. With the spatula, fold gently but thoroughly until every piece of beef is lightly coated and the mixture is uniform. Taste carefully and adjust seasoning with more salt, pepper, or paprika as needed. Remember, the flavors will intensify slightly as it rests.

Step 3: Final Preparation & Serving (Time: 5 minutes | Intensity: Low)

  1. Shape and Chill (Optional): For the best texture and flavor melding, transfer the tartare to the chilled serving plate. Using the back of a spoon or a ring mold, shape it into a neat mound or round. Cover loosely with cling film and refrigerate for 15-30 minutes. This step is optional but recommended.

  2. Garnish and Serve: Just before serving, make a small well in the top of the tartare mound and place the extra egg yolk (if using a pasteurized egg) in the center. Garnish with a sprinkle of fresh chives, a few whole capers, and a final dusting of paprika. Serve immediately with slices of hearty rye bread, additional pickles, and the optional pickled mushrooms on the side.

Chef’s Notes & Tips

  • The Meat is Everything: Source your beef from a trusted butcher. Inform them it’s for tartare. Beef tenderloin (filet mignon) is the classic choice for its tenderness and mild flavor.

  • Safety First: Keep the meat cold at all times. Work quickly. If you are concerned about raw egg, use a high-quality pasteurized egg yolk or omit it entirely—the water/broth and mustard will still create a creamy binder.

  • Texture is Key: The joy of this dish is in the distinct, delicate texture of hand-cut beef. Resist the urge to chop it too finely or use a machine.

  • Variations: Some traditional recipes include a dash of cognac or Tabasco. A small amount of finely chopped anchovy can add a layer of umami.

Nutritional Information (Per serving, based on 2 main course servings)

  • Calories: ~450 kcal

  • Total Fat: 28g

    • Saturated Fat: 10g

  • Cholesterol: 250mg

  • Sodium: 900mg (varies with pickles and capers)

  • Total Carbohydrates: 15g

    • Dietary Fiber: 3g

    • Sugars: 5g

  • Protein: 35g

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