What To Know
- It is possible that the term was initially used to describe the sauce served with the raw meat dish and later became associated with the dish itself.
- Today, steak tartare stands as a testament to the enduring appeal of raw meat and the creative ingenuity of chefs worldwide.
- It is important to purchase the meat from a reputable butcher and store it at the correct temperature.
Steak tartare, a delectable dish of raw minced beef, has tantalized taste buds for centuries. But where does its enigmatic name, “tartare,” originate from? This blog post delves into the fascinating history and culinary traditions that have shaped this iconic dish.
The Tartar Connection
The most widely accepted theory traces the name “tartare” to the fierce Tartar horsemen of Central Asia. In the 13th century, these nomadic warriors would carry strips of raw horse meat under their saddles, tenderizing it through the rhythmic pounding of their horses’ hooves. When they stopped to eat, they would slice and consume the meat raw, seasoning it with herbs and spices.
French Refinement
As trade routes expanded, the concept of raw meat dishes spread westward. By the 16th century, the French had adopted the Tartar tradition, but with a refined twist. They began using high-quality beef, finely mincing it, and adding a delectable blend of capers, onions, and seasonings. This elegant preparation gave birth to the modern-day steak tartare.
The Myth of the Mongols
Another popular theory suggests that the name “tartare” derives from the Mongols. These formidable warriors were known to consume raw meat during their lightning-fast campaigns. However, historical evidence indicates that the Mongols did not typically prepare meat in the same manner as the Tartars.
A Culinary Misnomer?
Some scholars argue that the name “tartare” may simply be a culinary misnomer. In French, the word “tartare” can also refer to a type of sauce made with raw egg yolk and vinegar. It is possible that the term was initially used to describe the sauce served with the raw meat dish and later became associated with the dish itself.
The Influence of the Cossacks
Another theory suggests that the name “tartare” may have originated with the Cossacks, a semi-nomadic people of Eastern Europe. The Cossacks were known to consume raw meat, and their culinary traditions may have influenced the development of steak tartare.
The Etymological Connection
The word “tartare” itself has ancient origins. It is derived from the Latin word “tartarus,” which referred to the underworld in Greek mythology. The association between raw meat and the underworld may have contributed to the dish’s enigmatic name.
Wrap-Up: A Culinary Legacy
The origins of the name “steak tartare” remain shrouded in mystery, with various theories vying for acceptance. However, one thing is certain: this dish has evolved over centuries, reflecting the culinary influences of different cultures and traditions. Today, steak tartare stands as a testament to the enduring appeal of raw meat and the creative ingenuity of chefs worldwide.
Top Questions Asked
Q: Why is steak tartare served raw?
A: Steak tartare is served raw because it allows the natural flavors of the beef to shine through. Cooking the meat would alter its texture and taste.
Q: Is steak tartare safe to eat?
A: Steak tartare is safe to eat if the beef is of high quality and properly handled. It is important to purchase the meat from a reputable butcher and store it at the correct temperature.
Q: What are the typical ingredients in steak tartare?
A: The traditional ingredients in steak tartare include finely minced beef, capers, onions, parsley, and seasonings such as salt, pepper, and Worcestershire sauce.
