Historical Background
Steak tartare has a storied history that traces back to ancient warriors. The legend suggests that Genghis Khan’s warriors, known as the nomadic Tatars, would place pieces of horsemeat under their saddles while riding. By the end of the day, the meat would have become tender enough to consume raw. However, recent explorations into this tale suggest a disconnect; the meat placed under saddles was likely intended for therapeutic purposes, not culinary delights.
From Horsemeat to Beef
The transition from myth to reality raises questions regarding the primary meat used in early preparations. While some argue that horsemeat was traditionally used, prominent culinary resources like “Larousse Gastronomique” suggest that the dish was typically made with beef. This pivot towards steak tartare as a beef dish reflects the evolution of culinary preferences, regardless of its rudimentary origins.
The Name and Culinary Evolution
Originally called beefsteack à l’américaine, steak tartare found its way into French bistros in the early 20th century. The term ‘à la tartare’ began to be associated with the dish due to its similarity with the tartar sauce, which was used as an accompaniment. Over the decades, as global culinary influences converged, steak tartare became increasingly popular, particularly among American tourists in Europe during the 1950s. Today, it predominantly incorporates flavors reminiscent of tartar sauce, integrating ingredients such as egg yolk, capers, and cornichons, elevating the dish beyond its basic roots.
