 Beef steak tartare with raw egg yolk | |
| Course | Main course |
|---|---|
| Place of origin | France |
| Main ingredients | Raw beef |
| Variations | Tartare aller-retour |
| Part of a series on |
| Steak |
|---|
Steak tartare or tartar steak is a French[1] dish of raw ground (minced) beef.[2][3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte, the German Mett and the Korean yukhoe.
The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides.
- ^ "Steak tartare | Traditional Appetizer From France | TasteAtlas". www.tasteatlas.com. Retrieved 2023-11-03.
- ^ Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Houghton Mifflin Harcourt. ISBN 978-0-618-65852-7.
- ^ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Internet Archive