Beef Tartar

Beef Tartar

The French influence on the Russian and the entire cuisine of Eastern Europe is reflected in the recipe for Beef Tartar. The yolk of chicken eggs in some versions is replaced by a delicate quail egg.


  • 500 g of beef
  • 2 cornichons
  • 10 black olives
  • 1 red onion
  • Quail eggs, 1 for each serving
  • Hot pepper
  • Accoring to taste: ketchup, horseradish, mustard, bread


The name of this dish comes from the tribes of Tatars. According to a legend (that is probably really just a legend) they put raw pieces of meat under the saddle and rode them tender.

Towards the end of the 19th century, the first refrigerators appeard. Although they only worked with ice, they opened up new avenues for the chefs. The famous Frenchman Auguste Escoffier created the original version of the 'steak tartare' in 1921. This was minced beef sirloin served with a 'tartare sauce' - a mayonnaise prepared with boiled egg yolk and herbs.

In our version, you chop the meat with your own hands - so you know exactly that it is fresh. Cornichons, onions, pepper, horseradish and mustard enhance the flavour of the meat and the quail egg. Beef Tartar should always be consumed immediately.

Beef Tartar detailed photo recipe

15 minutes

1. Remove thin skin from meat.

2. Cut the meat first into big pieces, then into constantly smaller pieces.

3. Finally mince the meat.

4. Cut half of the onion into big rings. Mince the other half. Cut black olives into small rings, dice cornichons.

5. Season the meat lightly with salt and pepper.

6. Arrange the meat with the help of a food ring on a plate.

7. Place quail egg or only the yolk of the quail egg in the middle.

8. Spread onion rings around.

9. Fill the onion rings with sauces. Serve tatar with bread.

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