Steak Tartare is a variable cold meat dish made from minced raw beef. The historical version, served with Tartar sauce, was popular in the 19th and early 20th centuries also called steack à l’Americaine. However, in the 1938 edition of Larousse Gastronomique, steak tartare is described in its modern version, served with an egg yolk and definitely without Tartar sauce. Nowadays, steak tartare means raw minced beef with an egg yolk and is often served with finely minced onions, capers, gherkins, and seasonings, like freshly ground black pepper, Worcestershire sauce, and Tabasco sauce.
There are a few versions where the name Steak Tartare comes from; one refers to Sauce Tartare, and another, a bit strange, refers to the Tartars. While riding on their horses, they put slices of meat beneath their saddles to tenderize it. This dish consists of raw, uncooked meat, so here are health concerns. To minimize the risk, just use fresh beef, which is minced on the day of consumption.
Simple Steak Tartare
- 125 grams ground beef (minced beef) - tenderloin, freshly minced
- 1 medium egg yolk
- 2 teaspoons capers
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tabasco sauce
- 1 pinch salt
- 1 pinch ground black pepper
- Arrange freshly minced beef tenderloin on a plate, press a hole in the middle, and add the egg yolk carefully.
- Garnish with finely minced onion, gherkin, parsley, and capers, and serve with freshly ground black pepper, salt, Worcestershire sauce, and Tabasco sauce to season.