The Tatars would place a piece of horse meat under their saddle and ride for days. The meat would disintegrate from the friction into a mass that resembled a pâté more than a steak. What spices they added to this shapeless meat mass remains unknown to this day. However, we prepare Tatàr beefsteak from beef tenderloin, which our butcher provides us with daily. The first step in the preparation involves directly scraping the meat with a knife to a spreadable texture, making sure to remove any sinews. The next step is preparing the ingredients for mixing, which include pickles, onions, capers, mustard, lemon juice, Tabasco, and others. All the ingredients are mixed together with the meat into a homogeneous mixture. 

We serve a portion of Tatàr beefsteak, which is about 120 grams, with toasted bread and butter.