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Steak Tartare

A dish made with finely chopped, or ground, raw beef and served with onions, capers and seasoning (such as Worcestershire sauce or Sauce Tartare). The meat is marinated in wine or lemon juice (which has anti-bacterial properties). Sometimes, a raw eg g is added to the dish.

Believed to have originated with the Tartars, a nomadic people from eastern Europe and part of Asia who didn’t have the time to cook, today it is more of a gourmet food in Europe, though variants are found across the world. It is particularly popular in Belgium, the Netherlands, Northern Germany, France, Poland, Hungary, Switzerland, Czech Republic and Slovakia where is called Tatar or Tatarák or Tatarský biftek or Tatár bifsztek.

Because of health concerns, especially bacterial contamination, it has, however, become less popular.

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