I had this in Wroclaw, at a restaurant where the tartare arrived on a wooden board as a flattened mound with an egg yolk nestled on top. It was not the French version I was used to. No capers, no cornichons. Instead: pickled red onion, fresh lovage, pumpkin seeds, and a smear of French mustard mixed into the raw sirloin with canola oil. The lovage was the surprise. It has a flavour somewhere between celery and anise, and against cold raw beef it was sharp and aromatic in a way that parsley or chives would never be.
Polish tartare uses sirloin, not tenderloin. It is a leaner, firmer cut with more flavour. The pumpkin seeds are scattered through the meat and add a crunch that you do not expect in a tartare. Everything gets mixed in a bowl before plating: egg yolks, pickled red onion, lovage, mustard, canola oil, salt, pepper. Served immediately.
How to Make Polish Steak Tartare
Use Sirloin, Not Tenderloin
Polish tartare calls for sirloin from the best beef you can find. It has to be extremely fresh and ice cold. Keep it in the fridge until the moment you chop it. A cold cutting board helps. 
Chop the beef into very small pieces by hand. Do not use a food processor. The texture of hand-chopped tartare is the entire point. Each piece should hold its shape.
Mix Everything in a Bowl
Separate the eggs and set the whites aside. Put the yolks in a bowl with finely chopped pickled red onion, minced fresh lovage, French mustard, and canola oil. Mix well.
Add the chopped beef and season with salt, pepper, and pumpkin seeds. Mix gently. Form into flattened mounds on plates and serve immediately. Tartare does not wait.
Steak Tartare from Wroclaw, Poland
- Total Time: 15 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
A Polish twist on a classic! This raw beef dish is seasoned with pickled red onion, lovage, and pumpkin seeds for a unique flavor.
Ingredients
- 200g (7 oz) beef sirloin, very fresh, hand-chopped
- 1 tablespoon canola oil
- 2 tablespoons pumpkin seeds, toasted
- 2 tablespoons pickled red onion
- 1 tablespoon fresh lovage, finely chopped
- 1 egg yolk
- 1 teaspoon French mustard (Dijon)
- Salt and pepper to taste
Instructions
- Separate the egg whites and yolks. Refrigerate or freeze the egg whites for later use.
- Put the egg yolks in a bowl.
- Finely chop the red onion and fresh lovage, and add them to the bowl.
- Add the mustard and olive oil. Mix well.
- Chop the beef into small pieces and add it to the bowl with the other ingredients.
- Season with salt, pepper, and pumpkin seeds.
- Form the mixture into flattened mounds.
- Place one mound onto each serving plate.
- Serve immediately.
Notes
- For best results, use very high-quality, extremely fresh sirloin. Ensure the beef is ice cold before chopping.
- If fresh lovage is unavailable, substitute with 1 teaspoon of celery seed and a pinch of anise seed for a similar savory note.
- To prevent the tartare from becoming watery, gently press the mixture after mixing to remove excess moisture before serving.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What is lovage?
A herb with a strong flavour between celery and anise. It is common in Polish and Central European cooking. If you cannot find it, the card suggests substituting 1 teaspoon of celery seed and a pinch of anise seed.
Why sirloin instead of tenderloin?
Sirloin has more flavour than tenderloin and is the traditional cut for Polish tartare. It is leaner and firmer, which works well when chopped fine. Use the best quality sirloin you can source.
Is it safe to eat raw beef?
Yes, if the beef is extremely fresh, high-quality, and from a trusted butcher. Tell them it is for tartare so they select as a result. Do not use pre-ground beef. Keep everything cold until serving.
