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The name tartare is sometimes generalized to other raw meat or fish dishes While the steak tartare, made from finely chopped beef, remains the most iconic version, this dish has evolved far beyond its traditional form. Steak tartare is actually a delightful and surprisingly approachable dish with roots in french, american and even mongolian cuisines

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So, how did a dish requiring such bravery from those who first ate it end up a beacon of fine dining A delicate balance of freshness, texture, and flavor, tartare is a raw preparation that has captivated food lovers for generations Steak tartare is a bistro classic that we should all be making at home

Here's everything you need to know to do it safely, find the best cuts of beef, and make the dish as delicious as possible.

Learn how to make steak tartare as good as any bistro in france Steak tartare is a french dish made from minced raw beef, alliums, capers and worcestershire sauce or crushed anchovies It is often served with cornichon pickles, a raw egg yolk on top, and baguette or rye bread for spreading. Whisk the vinegar, dry mustard and egg yolks together in a small bowl

Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of. The legend goes that tartare tribes when fighting in the past didn't even have time to stop and cook their food They are said to have kept the meat underneath their saddles and mince it in this way Today this dish is a gourmet classic

This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top.