Steak tartare

Steak tartare
	Beef steak tartare with raw egg yolk
Course	Main course
Place of origin	France
Main ingredients	Raw beef
Variations	Tartare aller-retour
	Cookbook: Steak tartare; Media: Steak tartare;

Steak tartare or tartar steak is a French^[1] dish of raw ground (minced) beef.^[2]^[3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is always served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe.

The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides.

^ "Steak tartare | Traditional Appetizer From France | TasteAtlas". www.tasteatlas.com. Retrieved 2023-11-03.
^ Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Houghton Mifflin Harcourt. ISBN 978-0-618-65852-7.
^ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Internet Archive

[1] "Steak tartare | Traditional Appetizer From France | TasteAtlas". www.tasteatlas.com. Retrieved 2023-11-03.

[2] Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Houghton Mifflin Harcourt. ISBN 978-0-618-65852-7.

[3] Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Internet Archive

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