Steak tartare is a French dish made of finely chopped raw meat, often served with raw eggs, onions, and capers. Variations exist worldwide, but concerns about raw meat have led to a decline in availability. The dish’s origins are not related to the Tatar people, and it was originally known as steak all’Americaine. Tartar sauce is not typically served with steak tartare, and the dish is considered a delicacy in Europe. Concerns about health risks associated with raw meat are largely unnecessary if proper hygiene procedures are followed.
Steak tartare is a French culinary dish that traditionally consists of minced or finely chopped raw meat, which is often served with raw eggs, onions, capers, and other seasonings. A common variation involves thin slices of spiced or marinated quality steak, such as strip, which is served chilled. Internationally, the term steak tartare is sometimes used interchangeably with carpaccio – a raw meat-based dish of Italian origin – and there are numerous interpretations of the dish that change to suit regional tastes. Despite its status as a delicacy, the dangers associated with raw meat have raised many worldwide health concerns about the dish and a decline in availability, but the problems that arise often result from improper preparation.
A common myth about steak tartare involves referencing the Tatar people of Central Asia. Legend states that historians Tatars, a nomadic people, consumed raw meat on horseback to avoid quitting cooking meals, and as a result, the Tatar name became Tartar. Despite the legend, the dish was originally prepared in French restaurants around the turn of the 20th century and was known as steak all’Americaine, which translates as American steak. Steak a la Americaine consists of finely chopped raw meat and seasonings, which may include onions, capers and spices, as well as a raw egg yolk. In the 1920s, steak tartare was defined as steak all’Americaine without egg yolk which is presented with tartar sauce.
The distinction between steak tartare and steak tartare, however, largely disappeared in the late 1930s when steak tartare was listed as containing egg yolk with no mention of tartar sauce. Since then, despite the name, tartar sauce is not normally served with steak tartare. The dish is popular throughout Western and Eastern Europe and is largely considered a delicacy. Some variations include preparing it with horsemeat in Switzerland, in Belgium it is paired with fries and prepared with or without onions, and in Denmark and Germany it is often served on various types of rye bread.
In several parts of the world, particularly the United States, steak tartare is not a particularly popular dish, except sometimes as a gourmet item. This lack of availability is largely due to concerns based on the possibility of bacteria and other health risks associated with raw meat, such as E. coli and salmonella. These concerns are largely unnecessary if you use fresh meat and maintain proper hygiene procedures during preparation and storage.
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