Description
A traditional Polish-style beef tartare made with finely chopped raw beef, capers, onions, and pickles, served with a raw egg yolk for a rich and authentic flavor. This classic dish is best enjoyed with toasted rye bread or crackers for a satisfying appetizer.
Ingredients
Units
Scale
- 8 oz high-quality beef tenderloin, finely chopped
- 1 small shallot, finely chopped
- 2 tablespoons finely chopped pickles
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk (for serving)
- Fresh parsley, chopped (for garnish)
- Toasted rye bread or crackers (for serving)
Instructions
- In a mixing bowl, combine the finely chopped beef, shallots, pickles, capers, Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper.
- Mix gently until evenly combined.
- Shape the tartare into a round mound on a serving plate and make a small indentation in the center.
- Carefully place the egg yolk in the indentation.
- Garnish with fresh parsley and serve immediately with toasted rye bread or crackers.
Notes
- Use only the freshest, high-quality beef for safety and best flavor.
- Chill the beef before chopping for easier handling.
- Adjust seasoning to taste with extra Worcestershire sauce or mustard.
