Chef Mark and his staff offer classes in everything from peasant food to gourmet cuisine, tailoring them to the individual's needs, in Polish, English and other languages. Here is a larger photo of Polish steak tartare. Since the meat and egg are eaten raw, use the most impeccable beef tenderloin you can find from a butcher you trust, and pasteurized eggs.
Freeze leftover egg whites and save for leftover egg white recipes.
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 6 servings Polish Steak Tartare
- 1 pound good-quality beef tenderloin, rinsed, sinew removed and ground
- 1 tablespoon Polish grainy mustard or Dijon mustard
- 1 tablespoon olive oil
- 2 large pasteurized egg yolks
- 1 teaspoon finely chopped parsley
- Salt and pepper to taste
- 1 large finely chopped onion
- 2 small finely chopped dill pickles
- 3 tablespoon capers
- In a medium bowl, combine beef, mustard, olive oil, 1 egg yolk, parsley, and salt and pepper to taste. Form it into a mound and place on a serving plate.
- Make a slight indentation in the center of the tartare and place the remaining egg yolk in it. Surround the tartare with onion, pickles and capers. Serve immediately. It is customary to mix all the ingredients together at table and serve with toast points.