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Mojmir Šiftar

A yellow spread on a white plate, with two brown balls sprinkled with red powder. Also on the plate, chips made from two thin slices of bread, with moss beneath the plate.

© Dean Dubokovič

Chef Mojmir Šiftar, the young talent of 2019 according to the Gault&Millau Slovenia guide, discovered his passion for cooking in childhood, and solidified his belief in a culinary career path under the mentorship of Janez Bratovž. He is the head chef of Evergreen in Smlednik, where he creates refined dishes infused with boldness and creativity. This time, he shared a recipe with us for tartare steak with a slightly different twist, to spice up our home cooking creativity and serve our loved ones a more playful dish.


For the Tatar:

  • 200 g paprika-cured beef sirloin (or fresh meat, if cured is not available)
  • 300 g shallots
  • 10 g Kamnik mustard
  • 1 egg yolk
  • 50 ml extra virgin olive oil (Lisjak Chilly)
  • 5 g ground smoked paprika
  • salt, pepper

For the onion cream:

  • 250 g onions
  • 30 ml vegetable oil
  • salt


  • 200 g white French baguette (or white bread) - put in the freezer the day before preparation


Beef Tartare:

Clean the sirloin and remove all connective tissues.
Slice the meat as thinly as possible, then dice it into 1 mm cubes. Do not mince the meat, as you want to preserve its shape and texture.
Peel and finely chop the shallots.
Mix the chopped shallots, egg yolk, mustard, and oil into the meat.
Season with salt and pepper.
Form the meat mixture into balls and sprinkle with smoked paprika.

Onion Cream:

Peel and quarter the onions.
Heat the oil in a saucepan over low heat and fry the onions.
Fry for about 3 hours, stirring every 5 minutes to prevent the onions from sticking or burning.
Grind the fried onions into a smooth cream and season to taste.


Slice the bread into 5 mm thick slices (use a meat slicer if you have one).
Place the slices on baking paper and leave them at room temperature for about 4 hours, or until they dry and become crispy chips.