Polish Steak Tartare Recipe

Polish steak tartare or befsztyk tatarski (beff-shtick tah-tahrr-skee) served as an appetizer in restaurants and homes in poland. It is customary to mix all the ingredients together at the table and serve with toast points. You can make this raw dish yourself with this recipe from chef marek (mark) widomski, founder and director of the culinary institute in cracow, poland. Since the meat and egg in this dish are eaten raw, use the most impeccable beef tenderloin you can find from a butcher you trust, along with pasteurized eggs (which reduce the risk of salmonella). By mincing steak, you reduce the risk of e. Coli bacteria (which is greater in pre-ground meat) but you do not eliminate the risk completely. Freeze the leftover egg whites from this recipe and use them in leftover egg white recipes.