Steak tartare is a meat dish made from finely chopped or ground raw beef.
It is often served with onions, garlic, capers, herbs and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), and a egg yolk.
A popular legend is that the dish is named after the nomadic Tatar people of the Central Sian steppes, who ate raw meat as they rode their horses because they did not have time to stop and cook.
A variation of this story is that the meat was kept under the horse's saddles to be tenderized by the day's riding.
In fact, steak tartare got its name from tartar sauce.
It was first served in French restaurants early in the 20th century.
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