Steak tartare
Starter dish composed of finely chopped raw meat / From Wikipedia, the free encyclopedia
"Tartare" redirects here. For the sauce, see Tartar sauce.
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 always served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe.
Quick Facts Course, Place of origin ...
Course | Main course |
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Place of origin | France |
Main ingredients | Raw beef |
Variations | Tartare aller-retour |
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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.