Beef tartare

Beef tartare is a dish of raw beef that is finely chopped or minced and served uncooked, usually seasoned with ingredients such as onion, capers, mustard, Worcestershire sauce, and egg yolk.

Beef tartare is a dish of raw beef that is finely chopped or minced and served uncooked, usually seasoned with ingredients such as onion, capers, mustard, Worcestershire sauce, and egg yolk. It is closely associated with French cuisine, although similar raw meat dishes have broader European roots and related variations exist with horse meat and fish. In Canada, beef tartare appears on restaurant menus, especially in French-influenced and fine-dining settings, reflecting the country's French culinary heritage and broader international bistro culture.

Description

Beef tartare is a cold dish made from raw beef that is chopped or minced finely and served uncooked. It is usually shaped into a mound or patty and seasoned at the table or before serving.

Ingredients and preparation

Common ingredients include raw egg yolk, capers, onions or shallots, mustard, parsley, cornichons, and Worcestershire sauce. Some preparations present seasonings separately so diners can adjust the flavour.

Origins and history

The dish is generally associated with French cuisine, but its name and history are debated. Some accounts trace it to earlier raw meat traditions linked to Central Asian nomads, while others emphasize its development in modern French cooking.

Serving and variations

Beef tartare can be served as an appetizer or a main course, often with bread, fries, or salad. Related preparations include horse-meat tartare in some traditions and fish tartare made from raw fish.