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. 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

Steak tartare with raw egg, capers and onions
Main ingredients	Raw beef
Variations	Tartare aller-retour
Cookbook: Steak tartare   Media related to Media: Steak tartare at Wikimedia Commons

Steak Tartare Media

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  Sydney Food Blog Review of Le Grande Bouffe, Rozelle: Classic Steak Tartare

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  Steak tartare in the French Quarter of San Francisco

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  Filet américain, or préparé, is eaten as a spread in the Netherlands and Belgium.

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  Malgogi-yukhoe (Korean horse meat tartare)