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