Steak tartare in the Czech Republic | Beef and Pork | DW | 09.02.2017
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Beef and Pork

Steak tartare in the Czech Republic

The Angusfarm restaurant in Soběsuky is famous for its steak tartare. It's popular in the Czech Republic and can be served in a wide range of varieties.

Recipe for Tatarák (Czech Steak Tartare)


100 - 150 g sirloin steak

1 egg yolk

1 tsp cumin

1 tsp salt

1 tsp freshly ground black pepper

2 Tbsp chives, finely chopped

2 Tbsp red onions, finely chopped

2 Tbsp olive oil

3 to 6 cloves of garlic

Other ingredients (to taste)

capers, dried tomatoes, Tabasco sauce


Grind the meat or chop it finely with a knife. Shape it into a patty and place in the centre of the plate. Make a small indent in the patty and place the egg yolk in it. Add the cumin, salt and pepper, and then the chopped onions and chives. Drizzle in some olive oil and mix everything together.

If you wish, add finely chopped sundried tomatoes, capers and a few drops of Tabasco to add some spice. After mixing everything together, spoon the mixture into a mould and tip out onto a plate. Serve the steak tartare with dark rye bread that's been lightly fried in olive oil and rubbed with garlic. That's all! Bon appetit!

courtesy of chef Václav Silovský