Steak Tartare du Bistro

The Origin of Steak Tartare

According to legend, this iconic dish was already being prepared by the Tartars (hence the name), a nomadic people who would tenderize horse meat by placing it under the saddle of their horses before devouring it. Thankfully, the recipe has evolved over time and firmly established itself in French bistros and brasseries, where it is now often served with a creamy mayonnaise and crispy French fries, appearing on menus alongside beloved classics like steak frites or the hearty boeuf bourguignon. In Belgium and northern France, it’s known as “filet américain” which is typically seasoned with mayonnaise.

How to Serve and Eat It

When preparing steak tartare, there are a few key rules to avoid common mistakes: never serve the egg yolk still in its shell, as it may harbor bacteria; ideally, prepare the meat just before serving to prevent oxidation; and avoid chopping the meat too finely. To achieve the perfect texture and authenticity, many now favour the 'tartare au couteau' (knife-cut tartare), which is gaining popularity in France. Don’t be afraid to get creative with your spices and condiments—Worcestershire sauce and Tabasco are classics, but why not add a sprinkle of piment d’Espelette, a drizzle of truffle oil or even a spoonful of tapenade for a nice Mediterranean touch? The possibilities are endless, so feel free to experiment and make it your own!