Steak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg, and often on rye bread.
A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes who ate raw meat as they rode their horses because they did not have time to stop and cook. A variation of this story is that the meat was kept under the horse's saddles to be tenderized by the day's riding.
It was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steak à l'Americaine.
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2 commentaires:
Love tartare!
Nunca comi, mas isto supostamente é... carne crua, certo? Não sei sem em LX há disto, mas um dia hei de provar.
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