Steak tartare (also known as a beefsteak tartar) is a popular appetizer in Poland. It is most frequently made of beef tenderloin. Altough it is questionable, many people ascribe the name of the dish to Guillaume Le Vesseur de Beauplan (1600-1673), who was a French soldier and cartographer. In his book Description of Ukraine, he presented the manner in which horsemeat was prepared by Tatars, Eastern Europeans and North Asians societies ruled by Genghis Khan.
500g (1 ¼ lbs) beef tenderloin
1-2 tbsp linseed oil or olive oil
120g (¼ lb) onion, finely chopped
120g (¼ lb ) ogórki kiszone (cucumbers in brine)
Than can be substituted with pickles, finely chopped
4 egg yolks
Juice from ½ lemon
All the ingredients should have a similar low temperature. Wash and pat dry the meat. Chop with a sharp knife into tiny pieces. Season with salt, pepper, lemon juice and oil. Tartare can be served in a numerous ways. One is mix the chopped and seasoned meat and to serve finely chopped onions, cucumbers and egg yolks aside. Another is to mix chopped onions, cucumbers in brine and egg yolks, and then add seasoned meat, mix thoroughly and for small servings. Tartare is served with bread.