Steak tartare
Steak tartare is a dish which is produced using finely chopped or ground meat of beef or horse. In Belgium and Luxembourg the dish is called filet américain.[1] The meat used for producing steak tartare is usually of a very high quality. The name refers to the Tatars, who are said to have had meat under their saddle when riding. Because the dish is usually eaten raw, there are health concerns: The meat may have been contaminated with bacteria or parasites. These risks can be reduced when folling basic rules of hygiene and by using fresh meat.
 Steak tartare with raw egg, capers and onions | |
| Main ingredients | Raw beef |
|---|---|
| Variations | Tartare aller-retour |
| |
Media related to Steak Tartare Media
Sydney Food Blog Review of Le Grande Bouffe, Rozelle: Classic Steak Tartare
Steak tartare in the French Quarter of San Francisco
Filet américain, or préparé, is eaten as a spread in the Netherlands and Belgium.
Malgogi-yukhoe (Korean horse meat tartare)
References
- ↑ "Filet américain : signification et origine de l'expression". www.linternaute.fr. Retrieved 2021-05-28.