Steak Tartare

Steak tartare is made from raw beef, ground or chopped finely with raw egg yolks, Dijon mustard, capers, red onions, parsley and olive oil.

Fast Facts

1. Also called: Filet americain
2. Can also be made with horse meat
3. Sometimes served with tartar sauce
4. Using anchovies is optional
5. Sometimes meat is seared before preparing

The Legend

Steak tartare is named after the Tatars, more commonly known today as the Mongols or Huns. Allegedly, warriors would place steak under their saddles at the beginning of the day. By the end of the day, it would be tenderized and ready to eat. There is no evidence for this legend; historically, Mongols boiled their beef, and Huns grilled or boiled theirs.

Disclaimer

Eating raw meat has been discouraged by the USDA because it could contain harmful bacteria. The USDA recommends cooking meat to a temperature of 160 °F. The USDA also discourages eating raw eggs, as they are a prime source of salmonella.

Categories