Steak Tartare

Have you ever tried this dish at a restaurant or at a dinner party? Steak tartare is made from raw beef, ground or chopped finely with raw egg yolks, Dijon mustard, capers, red onions, parsley and olive oil. This dish is prepared and eaten in many countries and cultures around the world. It is very important to start with high quality meats not only for taste, but to also minimize the chance of contamination from harmful bacteria. Each region will have a different twist to the recipe and there are several recipe variations. You may also want to check out sites such as Allrecipes.com for different tartare recipe ideas.

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.

References

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