Steak tartare

Steak tartareortartar steakis aFrenchdish ofrawground (minced)beef.It is usually served withonions,capers,parsleyorchive,salt,pepper,Worcestershire sauce, and otherseasonings, often presented separately, to be added to taste. It is commonly served topped with a rawegg yolk. It is similar to theLevantinekibbeh nayyeh, theTurkishçiğ köfte, theGermanMettand theKoreanyukhoe.
The nametartareis sometimes generalized to other raw meat or fish dishes. InFrance, a less-common variant calledtartare aller-retouris a mound of mostly raw ground meat lightly seared on both sides.
A popular caricature ofTurco-Mongolwarriors—calledTatarsor Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chroniclerJean de Joinvillein the 13th century,although he never actually encountered Tatars himself and used the story as a way of showing that the Tartars were uncivilized.It is possible that this story was a confusion originating in the use of thin slices of meat to protectsaddle soresfrom further rubbing.This has also been considered as the origin ofpastirma.
In the late 19th century, theHamburg steakbecame popular on the menus of many restaurants in theport of New York. This kind of fillet was beef minced by hand, lightly salted, and often smoked, and usually served raw in a dish along with onions andbread crumbs.Hamburg steak gained popularity because of its ease of preparation and decreasing cost. This is evident from its detailed description in some of the most popular cookbooks of the day.This preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg.
It is not known when the first restaurant recipe for steak tartare appeared.While not providing a clear name, it is possible that the dish was popularized in Paris by restaurateurs who misunderstoodJules Verne's description of "koulbat" ("...a patty of crushed meat and eggs...") in his 1875 novelMichael Strogoff.
In the early 20th century, what is now generally known as "steak tartare" was calledsteak à l'Americainein Europe. One variation on that dish included serving it withtartar sauce; the 1922 edition ofEscoffier'sLe Guide Culinairedefines "Steak à la tartare" as "steak à l'Americaine" made without egg yolk, served with tartar sauce on the side. "Steak à la tartare" (literally meaning "served with tartar sauce") was later shortened to "steak tartare"Over time, the distinction betweensteak à l'Americaineand its tartar-sauce variant disappeared. The 1938 edition ofLarousse Gastronomiquedescribes steak tartare as rawground beefserved with a raw egg yolk, without any mention of tartar sauce.
"À la tartare" or simply "tartare" can still mean "served with tartar sauce" for some dishes, mostly fried fish.At the same time, the name "tartare" is also sometimes applied to other dishes of raw meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris.
Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination bybacteriaand parasitessuch asToxoplasma gondiiandTaenia saginata.
According to theWorld Health Organization, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low.However, in the United States, ground beef is not typically sold in the expectation that it will be eaten uncooked. The process of grinding beef can introduce any surface pathogens into the interior of the meat, where they pose greater danger. TheUnited States Department of Agriculture(USDA) recommends avoiding uncooked ground beef.
Toxoplasma gondiiis a parasite that may be found in raw or undercooked meat.A multicentre case-control study found inadequately cooked or inadequately cured meat as the main risk factor fortoxoplasma infectionin all centres.Due to the risk ofcongenital toxoplasmosisin the fetus, pregnant women are advised not to eat raw meat.Latent toxoplasmosis, which lasts a lifetime, has been shown to cause poorer memory in the infected elderly.Latent toxoplasmosis in adults has been thought to, but not proven to, cause psychological effectsand lower IQin some studies.
Taenia saginata(beef tapeworm) may also be acquired via ingestion of undercooked beef. Thetapewormis transmitted to humans via infectious larval cysts found in cattle. People withtaeniasismay not know they have a tapeworm infection because the symptoms are usually mild or nonexistent.
Steak tartare is found in many European cuisines.
The Belgian version,filet américain(also known aspréparé), is generally made with mayonnaise and seasoned with capers and fresh herbs. It was formerly made ofhorse meat.
In theCzech RepublicandSlovakia,tatarský biftekis found in many restaurants. The meat is ground lean sirloin and served with a raw egg yolk in a central dimple. The meat can be premixed with herbs and spices, but usually the diner is given spices and condiments to add to taste. It is typically served with wheatrye breadfried in lard or oil, or toasted, with raw garlic cloves for rubbing on the bread.
InPoland, steak tartare is known astatarorbefsztyk tatarskiand is traditionally served as an appetizer with diced onions,dill pickles,pickled mushrooms, egg yolk, spices, and, optionally, yeast extract or coriander.
InHungary, steak tartare is known astatárortatár bifsztekand is served as an appetizer with diced onions, crushed garlic, egg yolk, mustard, ketchup and spices (black pepper, sweet and hot Hungarian red pepper).
A variant of steak tartare is also present in Danishsmørrebrød, where it is served onrugbrød(rye bread) with assorted toppings.
InSlovenia,tatarski biftekcan be bought in almost any grocery store. It is a traditionalNew Year's Evedish, spread withbutteron baked toast, and with the mandatory addition of slicedonions.
InSweden, steak tartare,råbiff, is usually served with raw egg yolk, raw onions, diced pickledbeetroot, and capers.
InFinland,tartarpihviis served with raw egg yolk, raw onions, pickled and salted cucumbers, and capers. Variations of the dish include dressing withbuttermilksauce andsalmon roe.
TheUkrainianversion may have pickled and salted mushrooms and toasted white bread.
Steak tartare is served at many high-end restaurants in the United States.
InWisconsin, a variation of a steak tartare sandwich called a "cannibal sandwich" is popular among those ofGerman descent; it uses sirloin, rye bread, salt, pepper, and chopped onions.
A popularstreet foodinMexico,carne tártaraorcarne apache,is a dish of ground beef cured inlimejuice, like aceviche.
Chilean cuisinefeatures a dish of prepared raw beef calledcrudos.
In southernBrazil, German immigrants influencedHackepeterorcarne de onçainCuritiba, where this dish is very common and served covered withchives.
Ethiopianshave long eaten a dish of raw, minced beef calledkitfo.