Steak tartare

Steak Tartare

Steak tartare (/stāk tärˈtär/) 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.

Etymology

The name steak tartare is derived from the Tartars, nomadic people who lived in the Central Asian region of Tartary. The Tartars would reportedly place raw meat under their saddles to tenderize it, which led to the concept of eating raw meat. However, the dish we know today has evolved significantly from these origins.

Preparation

Steak tartare is prepared by first selecting high-quality meat, usually beef or horse. The meat is then cleaned, trimmed of any fat or connective tissue, and finely chopped or minced. The meat is then mixed with various ingredients for flavor, such as onions, capers, pepper, and Worcestershire sauce. The dish is often served with a raw egg yolk on top, which can be mixed into the meat for added richness.

Related Terms

Beef: The meat from cattle, often used in steak tartare.
Horse Meat: The meat from horses, sometimes used in steak tartare.
Capers: Small flower buds, often pickled, used as a seasoning in steak tartare.
Worcestershire Sauce: A fermented liquid condiment, used as a seasoning in steak tartare.
Tartars: A historical group of people from Central Asia, from whom the name 'tartare' is derived.