In Ancient Greece, Tartare was hell, where the ungodly and wicked were sent. What's the link between hell and a raw French delicacy? None. The origins of the word go back to the writer Jules Verne, who is said to have invented steak tartare in a novel.
Others claim that the idea came from Huns, who softened raw meat by placing it between the thighs of knights and the flanks of their horses. Whatever you believe, here's how to make steak tartare.
Beef tartare for 1
200g beef (minced by the butcher)
1 drizzle of olive oil
1 egg yolk
2 tsp tomato ketchup
2 tsp chopped capers
1 tsp mayonnaise
2 tsp chopped onions
1 drizzle of Worcester sauce
2 tsp chopped gherkins
1 dash of tabasco
2 tsp chopped shallots
1 tsp mustard
2 tsp chopped parsley
1 pinch of paprika
- The capers, onions, shallots, pickles and parsley need to be chopped quite finely.
- The meat absolutely has to be fresh to avoid any risk of health problems, as the lack of cooking does not destroy bacteria. Freshness is also important for the taste.
-The meat should be minced by the butcher (on the same day), or if you do it at home, with a sharp knife (follow the nerves of the meat to chop it correctly).
- Place the minced meat in the centre of a domed plate with a well in the centre and place the egg yolk on top. Place the other ingredients around the meat in little piles and add sauce according to taste.
- Steak tartare can also be prepared before serving: mix all ingredients in a bowl, serve and run a fork through it on the plate. Vary your ingredients according to taste and experiment all you want.
Anything can be turned into tartare! All you have to do is dice the ingredients the same size to obtain an even mixture, season and garnish according to taste.
A few recipes to make a change from steak:
See our tartare recipes.