STEAK TARTARE

tatar / befsztyk tatarski

Trim fat and sinew from 3/4-1 lb. beef tenderloin and grind. Add 1-2 teaspoon prepared brown mustard, 1 Tablespoon olive oil, 1 teaspoon Maggi seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mix well and divide into 4-5 portions. Roll into balls and place on serving platter (or individual plates), pressing down slightly to form a mound. Cover with plastic wrap and chill at least 30 minutes.

To serve, make a well at the top of each mound and deposit a fresh raw egg yolk in each. Next to each portion place a small mound (1 heaping teaspoon) finely chopped onions and another of finely chopped dill pickles or zesty gherkins. 

Garnish egg yolks with a sprinkle of chopped chives and serve immediately. Polish rye or black bread and ice-cold Polish vodka are perfect accompaniments.

According to legend, this now world-famous cold steak dish originated in the eastern borderlands of medieval Poland which were repeatedly invaded by Tatar (also spelled Tartar) hordes.

These ferocious horsemen, descended from the Mongolian hordes of Genghis Khan, were constantly on the move astride their fleet-footed ponies and seldom had time for a leisurely meal.

Hence, they would place a piece of tough raw meat beneath their saddles. The constant pounding, heat and horse sweat served to marinate and tenderize the meat, which was then eaten uncooked.