Steak tartare

What is Steak tartare?

Steak tartare is a dish where raw beef is finely chopped or ground, then mixed or served with ingredients like onions, capers, salt, pepper, and sometimes herbs such as parsley or chives. A raw egg yolk is often placed on top. The meat is typically presented as a mound, with the seasonings either mixed in or arranged on the side for diners to add as they wish. Some versions use horse meat instead of beef. The taste is delicate and the texture is soft, with the seasonings adding sharpness and freshness.

Where does Steak tartare come from?

The dish is French in origin, though similar preparations of raw meat are found in other cuisines. The name 'tartare' was first used in the early 20th century, originally referring to steak served with tartar sauce. Over time, the sauce was dropped and the name came to mean raw, seasoned beef. Stories about Mongol horsemen eating raw meat under their saddles are part of legend, but historians believe these tales are not accurate. The dish became popular in Europe and the United States by the late 1800s, with variations appearing in different countries.

How is Steak tartare made?

To make steak tartare, fresh beef or sometimes horse meat is finely chopped or ground. The meat is seasoned with salt, pepper, and often olive oil. Chopped onions, capers, and herbs like parsley or chives may be added. The mixture is shaped into a mound and usually topped with a raw egg yolk. Sometimes, the seasonings are served separately so each person can mix them in to their taste. There is also a version in France where the meat is briefly seared on both sides but remains mostly raw.

How and when is Steak tartare eaten?

Steak tartare is usually eaten as a main course or appetizer, often at lunch or dinner. In restaurants, it may be prepared tableside or served ready-mixed. In some countries, it is eaten with rye bread or toast, and sometimes with pickles or alcohol such as vodka. In the United States, it is found in upscale restaurants, while in places like Poland and Belgium, it is also enjoyed as a snack or bar food. The dish is eaten with a fork, and diners may mix in the egg yolk and seasonings themselves.

Kinds of Steak tartare

Many countries have their own versions of steak tartare. In Belgium, filet américain préparé is a seasoned raw beef spread, while in Sweden, råbiff is served with egg yolk and onions. In Poland, tatar comes with pickles and bread. In the United States, a sandwich version called the 'cannibal sandwich' uses rye bread and onions. Mexico has carne tártara or carne apache, where the beef is marinated in lime juice. In France, 'tartare aller-retour' is a lightly seared version.

What Steak tartare means

Steak tartare is seen as a classic dish in French cuisine and is also part of food traditions in several European countries. It is sometimes associated with fine dining, but also appears as a bar snack or street food in some regions. The dish has inspired similar raw meat preparations around the world. Health concerns have led to caution in some places, but it remains a well-known specialty. The name 'tartare' is now used for other raw dishes, including fish.

Questions people ask about Steak tartare

Good reading and sources

• 'War on Christmas' expands to 'war on cannibal sandwich' in WisconsinLos Angeles Times, Article

• Steak tartare on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data