Beef Tartare (Biftek)
The name tatarski biftek is traditionally linked to the Tatars, the nomadic peoples of the Eurasian steppes. According to a long-repeated legend, Tatar horsemen placed raw meat beneath their saddles to tenderize it during long rides, then ate it raw in the evening. Today, this story is generally treated as a myth rather than a real origin.
The modern dish is more likely connected to nineteenth-century European restaurant culture, though its exact origins remain somewhat unclear. Some food historians connect it to the Hamburg steak served in the port of New York, where German immigrant cuisine influenced early minced beef dishes. In France, raw beef preparations were at first sometimes called à l’Américaine (“in the American style”), reflecting the belief that Americans ate beef raw. In his 1903 Le Guide culinaire, Auguste Escoffier included a dish called Beefsteak à l’Américaine, served with tartar sauce on the side. Over time, the dish evolved into what became known as steak tartare. By the early twentieth century, it had started appearing more regularly in French bistros and restaurants before becoming widely popular in the 1950s.
Tatarski biftek became especially popular in Slovenia during the second half of the twentieth century, particularly in the Yugoslav era, when Central European and French-inspired “continental” cuisine became fashionable in restaurants, hotels, and festive home cooking. The dish likely arrived through Austro-Hungarian and broader Central European culinary influences.
Unlike the simpler French version, Slovenian tatarski biftek is usually richer and more heavily seasoned, often made with mayonnaise, mustard, pickles, capers, anchovies, onions, and paprika. For many Slovenians today, it remains closely tied to New Year’s celebrations and family gatherings.
Recipe
Ingredients:
200 g beef tenderloin
35 g mayonnaise
1 tbsp shallot
1 tbsp pickles
1 tsp capers
1 chili pepper
1 anchovy fillet
1 tsp Dijon mustard
1 tsp ground red paprika
salt and pepper, to taste
a sprig of parsley
Instructions:
Finely chop the shallot, pickles, capers, chili, and anchovy.
Finely chop the beef filet by hand with a very sharp knife on a clean cutting board. Do not use pre-ground beef, a grinder, or a food processor, since grinding can introduce surface bacteria throughout the meat and also ruins the delicate texture of the tartare.
In a bowl, combine the mayonnaise, Dijon mustard, and paprika. Stir in the chopped shallot, pickles, capers, chili, and anchovy, then gently fold in the beef until everything is evenly combined.
Season with salt and pepper to taste.
Line a small bowl with plastic wrap, press the tartare into the bowl, cover, and let it rest in the refrigerator for about 1 hour so the flavors can fully come together.
Before serving, invert the tartare onto a plate, remove the plastic wrap, and garnish with parsley.
Serve on warm toasted bread spread with cold butter.
