Lunch · 25 min · polish

Befsztyk Tatarski

If you like beef tenderloin, you’ll love this Polish lunch — 25 minutes from craving to table. It is weeknight cooking that still hits your targets — 58 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 3/4 lb Beef tenderloin
• 2 Egg yolks
• 1/2 Onion
• 2 Pickled cucumbers
• 2 tbsp Capers
• 1 tbsp Dijon mustard
• 2 tbsp Olive oil
• 4 slices Rye bread

Steps

1. Buy the freshest tenderloin you can find and keep it ice-cold; tatar is about trust in your butcher.
2. Hand-chop the beef fine — never grind, which warms the meat and ruins the texture.
3. Mix with minced onion, pickles, capers, mustard, and olive oil; season boldly.
4. Shape into patties and press a crater in the center of each.
5. Nestle a yolk in each crater at the very last moment.
6. Serve immediately with rye bread; tatar waits for no one.

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