Slovak steak tartare

Nothing for vegetarians today, I guess 🙂 neither for those who are too afraid of trying this absolutely gorgeous and one of my top 10 dishes which is made of raw meat. YES!  exactly- RAW MEAT! (just in case you haven’t heard about steak tartare before).

So if you you are still reading this recipe and you haven’t got scared let me explain you something about this amazing meal. Originally it is French recipe but nowadays you can come across various versions of steaks tartare such as those made of tuna, salmon, mussels or the classic ones that are prepared of beef tenderloin with different spices. But what all this recipes have in common is that the meat or the fish is always raw, and I really mean always, otherwise it wouldn’t be steak tartare 🙂 I intentionally put to the headline “Slovak” because this dish is quiet common also here in Slovakia but it is not the same as the French version and it is my favorite one so that’s why I share it with you. The difference is that in Slovakia we don’t add capers, chives and lemon juice which I found very strong, but we use different spices. What is absolutely important and the rule number one is that you always have to (or should) buy the meat from your local butcher so you know where the meat comes from and you can be sure it is fresh. Tell your butcher that you will be preparing it as tartare so he gives you the best cut. Avoid all supermarkets or places you don’t know. The meat must be the best quality and totally fresh. It is not something you eat every week, so you shouldn’t count every penny and trying to save some money by buying worse quality meat. In my family we usually eat this meal in special occasions and I always enjoy it fully. We serve it with  garlic toasts, sometimes I prepare the bread slices by roasting them from both sides in frying pan and sometimes I grill them for a few minutes in oven drizzled with olive oil. What I would like to say is that I really recommend this food to everyone, just don’t be afraid, it is a delicacy and absolutely harmless if you keep in mind my rule number 1. Many people remain sceptic when they hear steak tartare which makes me wonder why because I see everyday people eating fast food, buying for their kids frozen pizza and chips,  drinking soft drinks and sodas. So don’t be like this, be open minded and you won’t regret it 🙂



Steak Tartare

  • 300-400g prime beef tenderloin, minced
  • 1/2 small onion, finely chopped
  • 1 large egg yolk
  • 3Tbp ketchup
  • 2 1/2 Tbp mustard
  • salt and pepper
  • 2 1/2 Tbp worcester sauce
  • 2 Tbp soya sauce
  • 1/2 Tsp cumin powder

Garlic toasts

  • rye bread  (or any kind of bread you like), sliced
  • salt
  • olive oil
  • 2 cloves of garlic, peeled


  • In a bigger mixing bowl, combine all the ingredients for the steak tartare. Using the back of a fork, mix it well until the mixture is smooth. If it is needed add more salt, pepper or any other ingredient according to your taste.
  • For the toasts, grill slices of bread drizzled with olive oil and seasoned with salt in preheated oven for about 5 minutes until they are crunchy. If you don’t have the oven you can roast the bread from both sides in frying pan with olive oil. When the toasts are done, rub them with peeled garlic cloves.
  • Serve the tartare steak with the toasts immediately.

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