Polish Beef Tartare

Ingredients

• 8 oz beef tenderloin, very cold
• 1 whole egg yolk, raw
• 2 tablespoon capers, drained and minced
• 2 tablespoon red onion
• ¼ teaspoon salt
• 0.1 teaspoon pepper

Instructions

1. 1

   Place the beef tenderloin in the freezer for 10 minutes to make it firm and easier to mince, until it is very cold to the touch but not frozen solid.

2. 2

   Lay a cutting board next to a clean, sharp knife. Cut the cold beef against the grain into thin ribbons, about the width of a pencil, then rotate the board 90 degrees and cut across the ribbons into tiny cubes about the size of grains of rice.

3. 3

   Cut the red onion in half lengthwise from tip to root, place the flat side down on the cutting board, and cut thin slices crosswise into quarter-rings, about 1/8-inch thick, then chop the pieces into cubes roughly the size of grains of rice.

4. 4

   Pour the capers into a small bowl, place a cutting board next to it, and use the flat side of a knife to press and chop each caper into pieces roughly the size of a pinch of salt.

5. 5

   Place the minced beef in a large, clean bowl, then add the egg yolk, 2 tablespoons of minced capers, 2 tablespoons of minced red onion, 0.25 teaspoon of salt, and 0.1 teaspoon of pepper.

6. 6

   Using a fork, gently stir the mixture in one direction only—as if mixing paint—until the egg yolk is fully incorporated and the beef is glossy and evenly colored throughout, about 20–30 seconds; do not overmix or the beef will become mushy.

7. 7

   Taste a tiny pinch and adjust salt or pepper if needed, then divide the tartare between two small bowls or onto serving plates and serve immediately with rye toast, crackers, or fresh bread on the side.

Tools you’ll need

• cutting board
• sharp chef's knife
• small bowl
• large mixing bowl
• fork

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