From Mongol legend to French brasserie classic

Steak tartare is a classic in France. If you’re not used to eating raw beef, you may cringe a little (as some of my friends do when I mention this dish) and skip it. Too bad, as it is nutritious and delicious. What is it? It is finely chopped (or ground, in case of Poland) very fresh raw beef, served with seasonings, egg yolk, capers, Dijon mustard, onion, Worcestershire sauce, salt and pepper. It was developed in Europe (it is not eaten just in France) in the late 19th century.

I tried to find out information about the origin of the name of this dish. There is evidence to support the legend that Mongol or Tatar horsemen used to put raw meat under their saddles and during the long rides the meat would be tenderized and then eaten. But often this dish is served with the tartar sauce, so maybe that is the connection.

The French usually serve their steak tartare with fries and salad; in Poland, I always have it with good bread. It is a nutrient-dense dish, offering high-quality protein, iron, vit. B12, B6, B3, zinc, selenium, and creatine. Yes, considering that the meat is raw, it is important to order it from the right place and ensure food safety. But it’s worth it. Here in Calgary, I get my favourite Polish butcher to grind the fresh beef for me, and I make the dish at home.