Steak tartare

Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.

The name tartare is sometimes generalized to other raw meat or fish dishes. Although less common than the completely raw variety, there are also versions served with a raw egg yolk, such as in France and the United States.

History

The concept of steak tartare is believed to have originated from the Mongol Empire, specifically the Tatar people, who had a tradition of finely mincing horsemeat and eating it raw. The dish was adopted by the Russians, who introduced it to the French during the Napoleonic Wars. It has since become a standard in French cuisine.

Preparation

Steak tartare is prepared by first freezing the meat for about an hour to make it easier to chop. The meat is then finely chopped with a sharp knife, mixed with the seasonings, and formed into a mound. The raw egg yolk is placed in a divot in the top of the meat. The dish is typically served with toast or french fries.

Health Risks

Due to the raw nature of the meat used in steak tartare, there is a risk of bacterial infection, including Salmonella and E. coli. It is recommended that only fresh meat be used, and that it be consumed immediately after preparation.

Variations

There are many variations of steak tartare around the world. In Belgium, the dish is made with mayonnaise and served with fries. In the Czech Republic, it is made with spices and served with fried bread. In Poland, it is often made with raw egg yolk, onions, and served with rye bread.

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  Classic steak tartare
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