He steak tartar It is a delicious recipe raw minced meat and macerated that is served, generally, accompanied by a raw egg. A dish in which you can appreciate the flavor and texture of the meat in all its splendor. There are several theories about its origin, all very exotic as we will see below. The most widespread attribute its creation to Mongolian horsemen, but others claim that it comes from the islands of French Polynesia..
The first theory states that the steak tartar It began as a rudimentary way of feeding on the harsh Asian steppes. Los Tatar horsemen, belonging to a Mongolian tribe, deposited carne under the silla his horse to soften it and be able to consume it. However, There are those who claim that the animal's sweating would spoil the meat, making it inedible. They claim that the purpose of this method was to cure horse sores caused by saddles..
The second theory considers that the steak tartar It is a recipe imported from the French Polynesia, where the consumption of raw meat was common. This set began to be presented in French hotel restaurants at the beginning of the 20th century and became popular in the 1950s., although it was known as beefsteak to the american. Later, the prestigious chef Escoffier, co-founder of the chain Ritz, incorporates the Salsa Tartara al Beefsteak; helping to combine both elements. However, later the dictionary Larousse Gastronomique would define the steak tartar as a preparation of raw meat with egg without the obligation to include tartar sauce.
There is no shortage of literary allusions to steak tartar. Alejandro Dumas He mentions it in his famous work ““The Count of Monte Cristo” y Jules Verne talks about steak tartare in “Strogoff Miguel, The Tsar's Mail. It is probably no coincidence that the steak tartar be one of the specialties of Jules Verne restaurant, located in the torre Eiffel.
In any case and regardless of its origin, he steak tartar It is a delicious recipe raw meat and chopped sirloin, egg, pickles, capers, lemon juice, parsley, pepper, salsa Worcestershire, mustard and even anchovies, in some cases. From this delicious recipe, numerous variants emerged. In Corsica restaurant one of our specialties is tartar the two salmon.
