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Steak Tartare: The Classic Made 4 Ways

Steak Tartare: The Classic Made 4 Ways

It’s not everyone’s cup of tea…but a deliciously seasoned, Steak Tartare made with fresh ingredients can impress and indulge even the fussiest of palettes. It's no wonder this dish can be found served at high-end, fine dining restaurants the world over. The history of this dish is somewhat mysterious, drawing from a number of different cultures through different eras in time. Here’s a look at how this classic raw beef dish evolved...

The Mongolian Myth

The most popular legend surrounding steak tartare’s origins traces it back to Mongolian horsemen in the Middle Ages. As the story goes, Mongol riders under Genghis Khan softened meat by placing it under their saddles while riding. However, there’s little evidence to confirm this. What we do know is that raw meat dishes were indeed popular in Central Asia, and they likely influenced the raw dishes later found in Europe.

Eastern European Influence

The word “tartare” comes from the Tartars, a name Western Europeans used for the Mongols and Turkic people. When French chefs encountered Russian raw beef dishes, they named their adaptation "à la tartare." In the 19th century, French culinary tradition introduced the concept of preparing raw beef with garnishes, which later evolved into the tartare we know and love today.

French Refinement

The modern steak tartare was popularized in early 20th-century France. Classic French cookbooks in the early 1900s began including recipes for "beefsteak à l'Americaine," which consisted of chopped, raw beef mixed with seasonings and served with an egg yolk. In Paris, this evolved into steak tartare as we know it today: finely chopped or ground raw beef, seasoned with capers, onions, mustard, and Worcestershire sauce, often topped with an egg yolk.

Modern Popularity

Steak tartare gained international acclaim in the mid-20th century, especially in Europe and the United States. Its luxurious yet minimalist appeal made it a favorite at fine dining establishments, where it was often prepared tableside. Variations emerged, including tuna tartare in the 1980s, expanding the dish’s reach and appeal.

Today, steak tartare is enjoyed globally and comes in many creative forms, from classic French styles to modern variations with flavors from Asia, the Mediterranean, and beyond. The dish remains a symbol of culinary sophistication and raw, natural flavors.


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