The recipe for beefsteak, like the name, comes to us from England. Initially, beefsteak was the name for steak made from beef tenderloin that was well tenderized, fried in a frying pan, and served with vegetables. Beefsteak later began being made with chopped beef. For a long time, this expensive and prestigious dish was available only to aristocrats. In 18th century England there were even beefsteak clubs – elite societies that accepted only men from the upper class. What did they do there? Mostly socialize and discuss the news of the day, while they were enjoying beefsteak, of course. Chef and host Vladimir Pavlov offers you his version of this famous dish: with a poached egg, creamy corn, and caramelized onion. It’s a quick and simple recipe that’s also incredibly tasty. So tasty, in fact, that if an old beefsteak club in England had had the chance to try it, they would not only have made him a member, but their chairman! Watch The Geography of Taste on Russian Travel Guide.