Beefsteak Tartar

In the classic way, Tatar was not turned through a mincer, but chopped with large cleavers. In each hand, the chef held a huge kitchen knife and alternately stabbed the meat.

Finely chop the beef fillet or turn it through a meat grinder. Put it in a suitable bowl and mix all the ingredients. This should be done as quickly and briefly as possible so that the meat does not combine into sausage meat. Then shape the meat mixture like meatballs and fry briefly in butter on both sides.

Serve with Bernaise sauce (extra recipe), which is poured over the beefsteaks.

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